Creamy, luxurious scrambled eggs using low-heat technique. This fundamental breakfast recipe produces restaurant-quality results through proper temperature control and timing.
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7 items
Crack eggs into bowl and whisk together with milk, salt, and white pepper until well combined and slightly frothy
Heat non-stick pan on low heat. Add half the butter and let it melt completely, swirling to coat the pan
Pour egg mixture into the barely warm pan. Let sit undisturbed for 20 seconds to begin setting
Using rubber spatula, gently push eggs from edges to center in slow, large sweeps. Continue cooking on low heat, stirring every 30 seconds
When eggs are mostly set but still slightly wet, remove from heat. Add remaining butter and gently. Let residual heat finish cooking
Transfer to warm plates immediately. Garnish with chopped chives. Eggs will continue to firm up slightly on the plate
