Scrambled Eggs

Ingredients

• 4 large eggs
• 0.5 tsp kosher salt
• 1 tbsp unsalted butter
• 0.25 tsp black pepper
• chives – finely snipped (for serving)

Instructions

1. Crack the eggs into a medium bowl, add the kosher salt, and whisk vigorously until the mixture is completely homogeneous and slightly foamy, 20–30 seconds.
2. Set a medium nonstick or well‑seasoned skillet over medium‑low heat. Add the butter and let it melt and foam without browning, 30–60 seconds.
3. Pour in the eggs and let them sit undisturbed until the edges just begin to set, 5–10 seconds.
4. Using a silicone spatula, gently push the eggs from the edges toward the center, making slow folds and scraping the bottom of the pan as soft curds form.
5. Continue cooking over low heat, folding and scraping constantly, adjusting the pan on and off the burner as needed to keep the eggs moving, until they are mostly set but still glossy and slightly runny in spots, 3–5 minutes.
6. Remove from the heat and season with black pepper. Fold once more and let the eggs stand off the heat for 10–15 seconds to finish cooking by residual heat.
7. Serve immediately, garnishing with chives (for serving).