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American · Breakfast

Creamy Scrambled Eggs

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Scrambled eggs are a foundational American breakfast. Low heat and frequent folding create soft curds, while removing the pan before the eggs look fully done prevents overcooking.

Ingredients

  • 8 eggs
  • 30 g butter
  • 2 tablespoons milk or cream, optional
  • Salt, pepper, and chopped chives

How to cook

  1. Beat eggs with optional milk, salt, and pepper until uniform.
  2. Melt butter over medium-low heat. Add eggs and slowly sweep a spatula across the pan to form broad curds.
  3. Remove while still slightly glossy; residual heat will finish them. Add chives and serve.

Recipe photographs link to their original publishers.