Fluffy Scrambled Eggs with Chives

There’s nothing fancy about scrambled eggs, but done right, they can be the kind of breakfast that makes you slow down and actually enjoy the morning. No rubbery curds, no watery mess — just soft, fluffy eggs that taste like real comfort food.

This version uses a little butter, a splash of milk, and fresh chives for brightness. It’s quick enough for weekdays but good enough that you’ll want it on weekends, too.

Makes enough for 2 servings, though if you’re extra hungry, you could polish it off yourself.

Fluffy Scrambled Eggs with Chives

Soft, fluffy scrambled eggs with fresh chives, cooked low and slow in butter for a classic breakfast you can whip up in under 10 minutes.

Ingredients

• 4 large eggs
• 2 tbsp whole milk (or cream for richer texture)
• 1 tbsp butter
• 1 tbsp chopped fresh chives (or green onion tops)
• Salt and black pepper, to taste

Instructions

1. Crack the eggs into a bowl. Add milk, salt, and pepper. Beat with a fork until smooth and pale yellow.
2. Heat butter in a nonstick skillet over medium-low heat. Swirl until melted.
3. Pour in eggs. Let them sit for a few seconds, then gently stir with a spatula, pushing eggs from edges toward the center.
4. Continue cooking slowly, stirring occasionally, until soft curds form and the eggs are mostly set but still slightly glossy.
5. Remove from heat immediately (they’ll finish cooking in the pan).
6. Stir in chives, taste, and adjust seasoning. Serve warm.

Notes & Tips

• For ultra-creamy eggs, use half-and-half or cream instead of milk.
• Don’t overcook — eggs go from fluffy to rubbery fast.
• Add cheese (cheddar, feta, goat cheese) if you want extra richness.