Soft Scrambled Eggs with Chives

7 min · Easy · Serves 1

280 kcal per serving · 18g protein

Slow, low-heat scrambled eggs cooked in butter until they form glossy soft curds, finished with fresh snipped chives and cracked pepper. Restaurant-style in five minutes.

Ingredients

• Eggs × 3
• 1 tbsp Butter
• 1 tbsp Whole milk
• 1 tbsp Fresh chives
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Whisk the Eggs

   

   Crack the eggs into a bowl with the milk, salt and pepper. Whisk gently until just combined — don't over-beat.

2. Melt the Butter

   

   Place a non-stick pan over low heat and melt the butter until it just begins to foam.

3. Cook Low & Slow

   

   Pour in the eggs. Stir continuously with a silicone spatula for 2–3 minutes, scraping the bottom, until soft glossy curds form.

4. Finish with Chives

   

   Slide onto a plate and snip the chives over the top.