Buttery Scrambled Eggs with Chives
Soft, custardy scrambled eggs finished with fresh chives and butter. This is the diner-perfect version: low heat, patience, and one pan.
- Total time
- 8 min
- Servings
- 2
- Calories
- 195
- Protein
- 14g
comfortsimpleamericanvegetariangluten-freeeggscreamysoft
Ingredients
- 4 large eggs
- 2 tbsp butter
- 2 tbsp chives, chopped
- ¼ tsp salt
Instructions
- 1
Crack eggs into a bowl, add salt, and whisk until fully combined and pale.
- 2
Melt butter in a nonstick skillet over medium-low heat until it foams, ~90 seconds.
- 3
Pour in eggs and let sit for 30 seconds without stirring, then gently push curds from edge to center.
- 4
Keep pushing gently every 20 seconds until curds are soft and creamy, ~3 minutes total.
- 5
Remove from heat just before eggs look fully set—they'll continue cooking in the pan.
- 6
Fold in chives and serve immediately.
Tools you’ll need
- bowl
- whisk
- nonstick skillet (10-inch)
- spatula
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