Scrambled Eggs with Butter

Creamy scrambled eggs with chives and black pepper served on a gray plate with a fork.

These scrambled eggs with butter cook gently over low heat for soft, buttery folds without milk or cream. Finished with black pepper and fresh chives, this simple breakfast makes one serving in just three minutes.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 1

Cook Time 2

Total Time 3

Ingredients

Instructions

Crack the 3 large eggs into a bowl. Mix them gently with a fork until the yolks and whites begin to combine, leaving some visible streaks.
Place a small nonstick pan over low heat. Add 1 tablespoon unsalted butter and let it melt gently without browning.
Pour the eggs into the pan. Stir slowly with a silicone spatula, gently scraping the bottom and folding the eggs as they cook.
When the eggs begin to set but remain soft, add ¼ teaspoon salt and continue stirring gently.
Cook until the eggs are just set and still moist, with no liquid egg remaining. Remove from the heat and transfer immediately to a plate.
Sprinkle with ⅛ teaspoon freshly ground black pepper and chopped fresh chives. Serve immediately.

Notes

Timing: The two-minute cooking time includes melting the butter. Use the eggs’ appearance as the final guide, as pans and stovetops vary.

Mixing: A few streaks of yolk and white in the uncooked mixture give the finished eggs their marbled appearance; the eggs should still be cooked through before serving.

Leftovers: Refrigerate promptly in an airtight container and use within two days for best quality. Reheat thoroughly to 165°F (74°C); reheated eggs will be firmer.

Nutrition