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A photo of a white ceramic dish containing creamy scrambled eggs. The eggs are soft, glossy, and slightly rippled, showcasing their delicate texture. They are topped with a generous sprinkle of finely chopped chives. A slice of toast and sliced avocado are placed beside the eggs. The background is a wooden surface.

Creamy Scrambled Eggs with Chives

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These creamy scrambled eggs with chives are soft, rich, and full of flavor. Cooked low and slow with just butter and finished with chopped chives, they’re a simple but satisfying breakfast or brunch option. Serve with toast, avocado, or smoked salmon for a complete meal.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh chives finely chopped
  • ¼ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper freshly ground
  • 1 egg yolk (optional) for extra richness
  • 1 teaspoon olive oil (optional) keeps butter from browning

Equipment

  • Nonstick Skillet Prevents sticking and gives smooth texture
  • Silicone Spatula For stirring gently and scraping the pan
  • Mixing Bowl To whisk the eggs until smooth

Method
 

  1. Crack the eggs into a bowl, add optional egg yolk, and whisk until fully combined with no visible streaks.
  2. Melt the butter in a nonstick skillet over low heat. Add a dash of olive oil if using.
  3. Pour in the eggs and stir constantly with a silicone spatula, scraping the bottom and edges as you go.
  4. Remove from heat when the eggs are just set but still glossy. They will continue to cook slightly from residual heat.
  5. Stir in the chopped chives and season with salt and pepper. Serve immediately.

Notes

  • Use fresh eggs for best texture and flavor.
  • Chop chives finely so they blend evenly into the eggs.
  • For softer eggs, take them off the heat earlier and keep stirring.

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