Scrambled Eggs

Scrambled eggs. They may seem so simple as to defy a recipe--just eggs, butter, and salt. And yet sometimes a precise technique makes all the difference. Here's how to make the best breakfast ever.

A nonstick skillet filled with scrambled eggs topped with chopped chives

Scrambled eggs that are fluffy and buttery and done, start to finish, in just 10 minutes. Weekday mornings just got a whole lot better. Oh, and in the video below, Lucinda plops in a heaping spoon of cottage cheese, which adds a nice creaminess. It’s your call if you want to add it.–Angie Zoobkoff

Scrambled Eggs Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Serves 1 or 2


  • 3 large eggs
  • 1/8 to 1/4 teaspoon coarse salt (.5 to 1 gram), or to taste
  • 1 tablespoon unsalted butter (1/2 ounce or 14 grams)
  • 1 teaspoon chopped chives (optional)


  • 1. In a medium bowl, gently whisk together the eggs and salt until fully incorporated, about 1 minute.
  • 2. In a medium nonstick skillet over medium-high heat, melt the butter. When the butter has melted and the foam subsides, pour the eggs into the pan. As the eggs begin to set along the edges, use a spatula to pull them to the center of the pan and tilt to draw any uncooked egg out to the edge of the pan. Turn the scrambled eggs over a few times until they’re no longer runny but are still a little wet, about 1 minute.
  • 3. Transfer the eggs to a warm plate, sprinkle with chives, if you like, and serve.
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Recipe Testers Reviews

This dish was a snap to put together. In less than 10 minutes I had breakfast on the table! I think the key is to add the salt to the eggs before cooking. It added zing to the eggs—and the chives were aesthetically pleasing and tasted good!

Perfect scrambled eggs. Enough said. I used 1/4 teaspoon salt and would use a little less next time as well as finish it with a little grind of black pepper. I did not use the optional chives.

The recipe serves 1 person, although normally I do not allow myself more than 2 eggs scrambled, so I was happy to be allowed 3. It was easy to control the amount of cooking in a wide skillet, stopping it before the eggs became too dry. I ate my scrambled eggs with buttered toast. Normally I make scrambled egg in the microwave and I felt this method allows greater control of the extent to which the eggs are cooked. A quick, easy, and tasty meal.

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