Loaded Scrambled Eggs with Feta & Scallions

1. 1
   prep · ~1 min

   Crack and whisk the eggs.

   1.Crack all 8 eggs into a medium mixing bowl.

   2.Add milk, a pinch of salt, and a pinch of black pepper.

   3.Whisk vigorously until completely blended and slightly frothy, about 30 seconds.

   TIPWhisk until no streaks of white remain — uniform color ensures even cooking.
2. 2
   saute · ~1 min

   Sauté the scallion whites.

   1.Melt butter in the non-stick skillet over medium-low heat.

   2.Add the sliced white parts of scallions and cook until softened and fragrant, about 1 minute.

   TIPKeep the heat medium-low — butter browns fast and can turn bitter.
3. 3
   simmer · ~3 min

   Gently scramble the eggs.

   1.Pour the whisked eggs into the skillet over the scallion whites.

   2.Let them sit undisturbed for 15 seconds until edges just begin to set.

   3.Using the silicone spatula, push eggs from the edges toward the center in slow, sweeping motions.

   4.Continue folding gently until the eggs are mostly set but still glossy and wet, about 2 to 3 minutes.

   TIPPull the pan off the heat while eggs are still slightly wet — carryover heat finishes them to perfect creaminess.
4. 4
   assemble · ~1 min

   Fold in feta and scallion greens.

   1.Remove the skillet from heat immediately.

   2.Sprinkle crumbled feta and sliced scallion greens over the eggs.

   3.Fold gently once or twice just to distribute — do not overmix.

   TIPWork fast here — residual heat warms the feta without melting it completely, keeping nice little tangy pockets.
5. 5
   serve

   Serve immediately.

   Spoon onto warm plates or toast and serve right away while soft and creamy.

   TIPScrambled eggs wait for no one — have plates ready before you start cooking.

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