This recipe serves 2 but easily doubles or triples if you are making it for a large crowd. If you make a larger quantity you will want to use a large 12” frying pan otherwise use an 8” or 10” nonstick frying pan. No matter the amount you will want a heatproof spatula to push the eggs.
In order to make soft, creamy scrambled eggs you have to cook them at low heat and instead of stirring them as they heat allow them to set a bit and then push them towards the center creating large curds. Keep pushing until the eggs are almost set and resit the instinct to flip the curds.
For the cheese I like to use a combination of cheddar and gruyere, but if I’m feeling lazy or rushed I get a bag of Mexican blend shredded cheese and call it a day.
1 Tablespoon unsalted butter
1/2 cup shredded cheese
1 Tablespoon finely chopped chives
Crack your eggs into a medium bowl and whisk until everything is one homogenous marigold colored mixture. Add one very generous pinch of Kosher salt and mix again.
Melt the butter in a medium non-stick pan over medium-low heat.
When the butter is completely melted, pour the eggs straight down the center of the frying pan. Allow the eggs to set a little- about 15 seconds, then start pushing with the spatula from the edge to the center. More liquid egg will rush in to fill the trail you just left, allow it to set again, and repeat the pushing towards the center.
Continue this until the eggs are set but still a little runny. Sprinkle half the cheese, mix once, and remove the pan from the heat. Let the eggs set for few seconds on the pan.
Depending on how I’m serving I will either plate the eggs individually or put all the eggs in a pretty, medium bowl for people to serve themselves. Ideally that bowl is deeper than it is wider, since it will keep the eggs warm longer, but any bowl you like is perfect.
No matter how you serve them sprinkle the other half of the cheese, a bit more salt, and cracked pepper over them and top everything with the chopped chives.