Great scrambled eggs are all about patience and low heat. Rushing them over high heat gives you dry, rubbery eggs. Take your time, keep the heat low, and you will be rewarded with the creamiest, most tender eggs you have ever made. A pinch of good salt and fresh herbs are all you need to finish them off.
Ingredients
- 4 large eggs
- 1 tbsp butter
- 1 tbsp chives, finely chopped
- Pinch of Redmond Real Salt
- Freshly ground black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Crack the eggs into a bowl and whisk until the whites and yolks are fully combined. Season with salt and pepper.
- Melt the butter in a nonstick skillet over medium-low heat.
- Pour in the eggs. Let them sit for 30 seconds, then gently push them from the edges toward the center with a spatula.
- Continue gently folding and pushing every 15 to 20 seconds. Remove from heat while the eggs still look slightly wet, as they will continue cooking from residual heat.
- Sprinkle with chives and serve immediately.
Notes
- A splash of heavy cream or whole milk whisked into the eggs before cooking makes them even richer.
- Try finishing with a pinch of flaky sea salt instead of regular salt for a nice textural crunch.
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