Chive Scrambled Eggs
Soft-scrambled eggs cooked low and slow into glossy curds, finished off the heat with a big handful of snipped chives. Ten minutes, start to plate.
Ingredients
serves 2From the garden
- 3 tbsp fresh chives, snipped fine with scissors — plus a few whole blossoms for the top if yours are flowering
From the pantry
- 5 eggs
- 1½ tbsp butter
- 2 tbsp heavy cream (optional) — or milk — for extra-tender curds
- ¼ tsp salt
- black pepper
- 2 slices buttered toast (optional) — for serving
Steps
tap a step to dim it as you go- Crack the eggs into a bowl with the salt and the cream if using, and whisk until completely uniform with no streaks of white.
- Melt the butter in a nonstick skillet over medium-low heat until it foams — it should not brown.
- Pour in the eggs and stir slowly but constantly with a spatula, scraping the bottom and sides, 3–4 minutes. Keep the heat gentle; you're coaxing soft, small curds, not frying.
- When the eggs are mostly set but still glossy and slightly loose, pull the pan off the heat — they finish cooking in their own warmth. Fold in the chives.
- Season with black pepper and serve immediately, on buttered toast if you like, with the chive blossoms pulled apart over the top.