Soft Butter-Scrambled Eggs with Chives

What you need

• 4 large eggs
• 2 tbsp whole milk
• 1 pinch fine salt
• 1 tbsp unsalted butter
• black pepper, freshly ground, to taste
• 2 tsp chives, finely chopped, optional, for garnish

Method

Restated from the original video

1. 1

   Crack the eggs into a bowl, add the milk and salt, and beat with a fork until no streaks of white remain.

2. 2

   Set a non-stick frying pan over medium-low heat and melt the butter until it foams.

3. 3

   Pour in the eggs and leave them alone until the edges just begin to set, about 20 seconds.

4. 4

   With a silicone spatula, push the set egg from the edge toward the middle so the runny egg flows into the gaps.

5. 5

   Keep folding slowly around the pan, forming large soft curds, until the eggs are nearly set but still glossy, 2-3 min.

6. 6

   Take the pan off the heat a moment before they look done. They finish cooking on the way to the plate.

7. 7

   Serve right away with black pepper and the chives scattered over.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.