Soft Scrambled Eggs with Chives
Low heat, constant stirring and a cold knob of butter at the end. Four eggs, two plates, about five minutes of attention.
Recipes and Things · Wes Hadley
Posted Sept. 9, 2026 · 2 servings
Posted Sept. 9, 2026 · 2 servings
Brunch service runs through more eggs than anything else, and the soft scramble is the one people send back when it comes out rubbery. Rubbery means the heat was too high, every time.
Keep the pan low, keep the spatula moving, and take the eggs off while they still look a little underdone. They finish on the plate.
What you need
| How much | What |
|---|---|
| 4 | large eggs |
| 1 tbsp | cold butter, cut in two |
| 1 pinch | kosher salt |
| 1 tbsp | chives, finely sliced |
| 2 slices | sourdough, toasted |
How to make it
- Crack the eggs into a bowl with the salt and beat until no streaks of white are left.
- Melt half the butter in a nonstick pan over low heat. Pour in the eggs.
- Stir slowly and constantly with a rubber spatula, scraping the bottom, for 4 to 5 minutes. Small, soft curds should form.
- When the eggs are just set but still glossy, pull the pan off the heat and stir in the rest of the butter.
- Spoon onto the toast and finish with the chives.
Cook’s notes
- Salting the eggs before they cook keeps them more tender, not less.
- If they start setting too fast, lift the pan off the burner for a few seconds and keep stirring.
FAQ
Do I need milk or cream?
No. The butter at the end does that job, and milk in the bowl tends to make them weep on the plate.