Fluffy Scrambled Eggs with Chives and Cheddar

Fluffy Scrambled Eggs with Chives and Cheddar ingredients

• 4 count large eggs
• 2 tbsp whole milk
• 1 tbsp unsalted butter
• 0.25 cup shredded sharp cheddar cheese
• 1 tbsp fresh chives, chopped
• 0.25 tsp salt
• 0.125 tsp black pepper

How to make Fluffy Scrambled Eggs with Chives and Cheddar

1. In a medium bowl, crack the 4 large eggs. Add 2 tablespoons of whole milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk vigorously with a fork or whisk for 30-60 seconds until the egg yolks and whites are fully combined and slightly frothy; this incorporates air for fluffiness.
2. Heat a non-stick skillet over medium-low heat. Add 1 tablespoon of unsalted butter and swirl to coat the bottom of the pan as it melts, ensuring the butter doesn't brown.
3. Pour the egg mixture into the warmed skillet. Let the eggs sit undisturbed for about 30-60 seconds, allowing the edges to just begin to set.
4. Using a heat-resistant spatula, gently push the cooked egg from one side of the pan towards the center, tilting the pan to allow the uncooked egg to flow underneath. Repeat this motion around the pan every 15-20 seconds.
5. Continue gently pushing and folding the eggs for 3-4 minutes, or until large, soft curds form and the eggs are mostly set but still look moist and slightly runny in places. Do not overcook, as they will continue to cook slightly off the heat.
6. Remove the skillet from the heat. Sprinkle 1/4 cup of shredded sharp cheddar cheese and 1 tablespoon of chopped fresh chives over the scrambled eggs. Gently fold the cheese and chives into the eggs for about 15 seconds, allowing the residual heat to melt the cheese.
7. Serve immediately on warm plates, perhaps with a side of toast or crispy bacon for a complete breakfast.

More recipes you might like

Browse related collections