So I’ve never really been a fan of scrambled eggs. Let me clarify that statement. I will eat them. If they are put in front of me. But I cannot recall ever ordering scrambled eggs at a restaurant (unless it was part of a scramble) or requesting my mom make me scrambled eggs (back when I was a kid and she would ask what I want for breakfast–we would sometimes have scrambled eggs with cheese hotdogs).
I went through a period of time within the last few years where I actually made a fair amount of scrambled eggs because I was trying to eat intermittent fasting/keto at the time. Scrambled eggs were good to mix with various high fat meats. I would sometimes eat eggs twice a day. So I would go back and forth between scrambled eggs and dipping the meat in a sunny side up egg. That is literally the only time I can think of where I chose to eat scrambled eggs over any other egg.
This morning I was hosting a small get-together to watch the US women’s soccer team claim back-to-back titles in the World Cup (woot-woot!). One of my guests, for medical reasons, has to eat a low carb diet. When I remembered this, visions of banana bread and muesli went out the window and I prepared to make meat and eggs.
Luckily I had a huge container of Costco eggs in my fridge and some yummy Sabatino’s Chicken Apple Sausages (also from Costco–sorry these are a SoCal specialty) in my freezer. When I asked my guests what kind of eggs they wanted to eat I was met with shrugs until one suggested scrambled eggs. Since I never make scrambled eggs, I looked up a recipe for scrambled eggs with chives (had them in the fridge) and found a dreamy looking recipe at Saveur, which I decided to try. I made some slight modifications.
I had low expectations going into the breakfast because, as previously stated, I don’t really love or eat scrambled eggs. Much to my delight, I was excessively pleased with the results. You add butter, cream and chives at the very end of cooking them and hopefully you don’t overcook them and end up with a nice creamy, dreamy soft-scrambled egg. That’s what I got.
I was so impressed with this recipe, I decided I will make it more often going forward, especially when I have some chives I need to use up. Also, there is no cheese in this recipe. Having grown up eating scrambled eggs with cheese hot dogs, I am used to having cheese in scrambled eggs and don’t generally eat scrambled eggs sans cheese.
This dish stands alone. No cheese necessary. (Did I mention I grew up in Wisconsin where cheese reigns supreme?)
- 1 + 2½ T. butter
- 9 eggs
- 1 tsp. kosher salt
- 3 T. heavy cream or half-and-half
- 6 tsp. finely chopped fresh chives
- Freshly ground black pepper to taste
- 1 T. finely chopped chives, for serving (optional)
- Grease a 10-inch nonstick skillet with 1 tablespoon butter. Heat skillet over medium-low heat. Crack eggs into a small bowl and whisk with a fork until the whites and eggs are just combined, about 10 seconds. Transfer eggs to the skillet.
- Let eggs sit until they just begin to stick to the bottom of the skillet, about 30 seconds. Begin stirring slowly but continuously with a wooden spoon to break up the curds. Cook, stirring constantly, until eggs are almost set but still runny, 3 to 4 minutes.
- Add salt, 2½ tablespoons butter, heavy cream, and finely chopped fresh chives and stir to combine. Return the skillet to medium-low heat and cook, stirring occasionally, until the eggs cook to desired doneness, 1 to 2 minutes.
- Transfer to a plate and season with freshly ground black pepper to taste and finely chopped chives (optional).
Serves 2 to 4.