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Perfect Scrambled Eggs

Serves: 2
Hands On Time: 
Total Time: 

Ingredients

4 large eggs
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped chives (optional)

Instructions

Heat a large nonstick skillet over medium heat.

While the skillet is heating, crack the eggs into a medium bowl and beat with a whisk or fork until the yolks and whites have completely combined.

Add the butter to the skillet and swirl it around in the pan until melted and foamy. Add the eggs and let sit until the eggs just begin to set on the bottom of the pan, 5 to 10 seconds. Stir gently with a rubber spatula, lifting up any curds from the bottom of the pan, and continue to cook over the heat to firm curds, about 30 seconds.

Remove from the heat and continue stirring for another 30 seconds. Return the skillet to the heat and continue to cook, moving the pan on and off the heat about every 30 seconds, until the curds are still shiny, but not dry and firm, about 5 minutes.

Season with salt and pepper and sprinkle with chopped chives. Divide between two plates and serve immediately.


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