Basic Scrambled Eggs Recipe

1. 1

   Whisk the eggs in a medium bowl and until broken up.

2. 2

   Season with a pinch each of salt and pepper and beat to incorporate.

3. 3

   Place 2 tablespoons of the eggs in a small bowl; set aside.

4. 4

   Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes.

5. 5

   Add butter to the pan and, using a rubber spatula, swirl until its melted and foamy and the pan is evenly coated.

6. 6

   Pour in the larger portion of the eggs, sprinkle with chives and/or tarragon (if using), and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes.

7. 7

   Using the rubber spatula, push the eggs from the edges into the center.

8. 8

   Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.

9. 9

   Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet.

10. 10

    Remove from heat and season with salt and pepper as needed.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.