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How to Make the Best Scrambled Eggs

 

When it comes to scrambled eggs, everybody has an opinion. Some people like them a little browned — more like a scramlet than a true scrambled egg. Some people like them very wet, a little runny even. And some will only eat them when the curd is firm to the point of being a little dry. 

So, what then, does “best” mean? In our minds, it means a nice soft scramble with small but very fluffy curds — not runny, but also not the least bit dry or browned. Cooked this way, they are as light and decadent as a soufflé. You wouldn’t dare dunk them in ketchup. 

However, we do whisk the eggs up with chives, and then swirl a knob of cream cheese into them as they come off the heat. The cheese melts into the eggs, making them creamy and extra luxurious. Add thin slices of smoked salmon and a scattering of fresh chives on top, and you have a lovely dish. It’s so simple, and yet it tastes like something you’d order at your favorite Sunday brunch spot after a long, long wait on the sidewalk.

What we’re saying is, these eggs are kind of fancy. They call for a cup of coffee, fresh-squeezed orange juice, and a glass of prosecco. Don’t forget the toast! And make sure there’s a soft couch and a spot of sunshine nearby — you’re going to want a nap after brunch. 

P.S. Like your eggs a bit firmer? Go ahead and make them that way. The best scrambled eggs are the ones you love. 

 

Servings: 2

 

Ingredients

 

5 large Gelson’s eggs

½ tsp kosher salt

¼ tsp freshly ground black pepper

2 Tbsp minced chives, divided

1 Tbsp unsalted butter

1 oz cream cheese, cut into small cubes

2 oz smoked salmon, divided

 

Directions

 

  1. In a small bowl, combine the eggs, salt, pepper, and 1 tablespoon of chives. Whisk together until fully incorporated.

  2. In a medium nonstick sauté pan, heat the butter over medium-low heat for 2 minutes, until melted and hot, and then add the egg mixture. Cook the eggs, stirring gently and continuously with a spatula, until soft curds have formed, breaking up any large curds, 3 to 4 minutes. 

  3. Immediately remove the eggs from the heat, add the cream cheese, and stir until it’s softened and incorporated into the eggs, about 1 minute. The heat from the pan will continue to cook the eggs.

  4. Divide the scrambled eggs onto 2 plates. Top each plate with ½ of the smoked salmon and garnish with the remaining chives. Enjoy immediately.

 

Calculate nutrition information for this recipe.

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