A plate of soft scrambled eggs is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you're feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy it is to make these luscious scrambled eggs.
4 large eggs
Sea salt and freshly ground pepper, to taste
1/2 teaspoon butter
2 tablespoons freshly snipped chives
Using a whisk, beat the eggs thoroughly with a pinch of salt and pepper until the eggs are frothy.
Melt butter in a nonstick pan over medium-low heat and pour in eggs. Push the eggs around the pan constantly with a silicone spatula. At first, they’ll be liquidy. After about 2 minutes, they’ll start to thicken and leave a streak of bare pan behind the spatula. After a few more minutes, they’ll start to come together into a mass that’s somewhat like a thick custard.
Take the eggs off the heat when they’re completely coagulated, yet still have a glossy sheen. Top with chives and serve.