Perfect Scrambled Eggs

Southern Kitchen

Perfect Scrambled Eggs

Perfect Scrambled Eggs

Serves: 2

Hands On Time: 10 minutes

Total Time: 10 minutes


4 large eggs

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

1 tablespoon finely chopped chives (optional)


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.

About the recipe

Scrambled eggs may seem very simple, but making perfect scrambled eggs with soft, creamy curds is the hallmark of a great cook. Heat control is key: Starting with a hot skillet, then moving it on and off the heat, helps prevent the eggs from overcooking. Adding salt toward the end of the cooking process keeps the eggs from becoming too firm and rubbery. Finally, it helps to have your serving plates warm, as scrambled eggs can cool very quickly.