Cheesy Scrambled Eggs

1. 1
   prep · ~1 min

   Whisk the eggs.

   1.Crack 4 large eggs into a medium mixing bowl.

   2.Add a pinch of salt and whisk vigorously for 30 seconds until uniform and slightly frothy — no streaks of white should remain.

   TIPWhisking well now means no white streaks in the final scramble.
2. 2
   prep · ~1 min

   Shred the cheese and chop the chives.

   Shred a quarter cup of sharp cheddar on the large holes of a box grater. Finely chop enough chives to yield a teaspoon for garnish.

3. 3
   prep · ~1 min

   Melt the butter over low heat.

   Place the nonstick skillet over low heat and add 1 tablespoon of butter. Let it melt gently and foam without browning — this takes about a minute.

   TIPLow heat is the single most important step for soft scrambled eggs. Rushing with high heat gives you dry, rubbery curds.
4. 4
   other · ~4 min

   Cook the eggs slowly, stirring constantly.

   1.Pour the whisked eggs into the buttered skillet.

   2.Let them sit undisturbed for 15 seconds until a thin layer sets around the edges.

   3.Using a silicone spatula, gently push the set curds from the edges toward the center.

   4.Continue pushing and folding slowly for 3 to 4 minutes, until eggs are mostly set but still glossy and slightly wet on top.

   TIPConstant gentle movement creates small, tender curds instead of large rubbery masses.
5. 5
   other · ~1 min

   Fold in the cheese and finish off the heat.

   1.Remove the skillet from the heat immediately — carryover cooking will finish the eggs.

   2.Sprinkle the shredded cheddar evenly over the eggs and fold gently for 30 seconds until the cheese melts in ribbons.

   3.Grind a pinch of black pepper over the top.

   TIPThe eggs should still look a little custardy when you pull them — they set further on the plate.
6. 6
   serve

   Serve immediately on warm plates.

   Spoon the cheesy scrambled eggs onto warm plates, scatter chopped chives over each portion, and serve right away with buttered toast.

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