Creamy Soft-Scrambled Eggs with Chives

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)


  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a plate and season with freshly ground black pepper to taste and finely chopped chives (optional).

Serves 2 to 4.

Recipe rating: 

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