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Perfect Scrambled Eggs with Chives and Cheese Recipe

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4.2 from 11 reviews

This classic scrambled eggs recipe delivers creamy, fluffy eggs cooked to perfection using a stainless steel or cast iron skillet. Enhanced with a touch of cream and optional fresh chives, these scrambled eggs are simple yet luxurious, ideal for a quick and satisfying breakfast or brunch.

Ingredients

Egg Mixture

  • 6 eggs
  • 2 tablespoons half and half, heavy cream, or whole milk
  • ¼ teaspoon fine salt

Cooking

  • 1 tablespoon unsalted butter, quartered
  • Optional: 1 teaspoon finely snipped fresh chives, plus more for garnish
  • Optional: Grated cheese, for serving

Instructions

  1. Prepare Equipment and Mix Eggs: Place a silicone or rubber spatula and a large plate near the stove for easy access. In a 2-cup liquid measuring cup or medium bowl, combine the eggs, half-and-half, and salt. Use a small whisk or fork to mix thoroughly until uniform in color.
  2. Preheat the Skillet: Heat a large stainless steel or cast iron skillet over medium heat. Preheat for about 2 minutes until water droplets flicked on the surface dance or hop and evaporate immediately, indicating the pan is properly heated without being too hot.
  3. Add Butter and Chives: Add the butter and the optional chives to the hot pan. Let the butter melt completely and swirl it around the skillet. If the butter foams up and settles without browning significantly, the pan is at the right temperature; if it browns, restart with a cooler pan.
  4. Pour and Rest Eggs: Pour the beaten egg mixture into the skillet. Let the eggs rest undisturbed until you observe a white rim around the edges, about 10 to 15 seconds.
  5. Stir the Eggs: Using the spatula, stir the eggs from the base of the pan, moving all over gently but thoroughly. Then allow the eggs to rest again for 10 to 15 seconds to begin setting.
  6. Repeat Stirring and Resting: Continue the process of stirring and resting, tilting the pan as needed to allow runny eggs to flow and cook evenly. Stir increasingly often as the eggs firm up, cooking for approximately 1½ to 2 minutes total, until eggs are mostly set yet still shiny.
  7. Serve: Immediately transfer the eggs to the prepared plate. Top with grated cheese and additional fresh chives if desired, and serve warm. Use the spatula or a bamboo scraper to clean the pan while still warm.

Notes

  • Do not use a non-stick pan for this method; stainless steel or cast iron gives the best results.
  • Preheating the skillet properly is key to achieving creamy scrambled eggs.
  • If the butter browns, the pan is too hot; start over with a cooler pan to avoid burnt flavor.
  • Chives and grated cheese are optional but add a delightful flavor and presentation touch.
  • Serve immediately for the best texture and taste, as scrambled eggs continue to cook and firm if left in the hot pan.

Find it online: https://simpleplatter.com/perfect-scrambled-eggs-with-chives-and-cheese-recipe/