Scrambled Eggs Recipe
Make Scrambled Eggs Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Egg mixture
For cooking & finishing
Method
Egg mixture
Crack and combine
Crack all 12 eggs into a large mixing bowl. Add 1 cup whole milk, 2 tablespoons melted or softened butter, 1 1/2 teaspoons fine sea salt, and 1/2 teaspoon freshly ground black pepper.
Whisk
Whisk vigorously until the mixture is uniformly pale yellow and slightly frothy (about 30–60 seconds). This incorporates air for lightness and ensures even seasoning. Do not over-whisk to the point of foam if you prefer creamier curds.
For cooking & finishing
Preheat and prepare pan
Place a large, heavy-bottomed sauté pan or griddle over medium-low to medium heat. Add 1 tablespoon neutral oil if you want slightly higher initial heat, then add 3 tablespoons butter. Heat until the butter is melted and foaming but not browned (approx. 1–2 minutes). The pan should be warm but not smoking.
Cook eggs
Pour the whisked egg mixture into the pan. Let it sit undisturbed for 10–15 seconds so the outer edge just begins to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this gentle folding and pushing every 10–20 seconds. Keep heat at medium-low; the goal is slow, gentle cooking to create tender curds. Total cook time should be 3–6 minutes depending on pan size and heat.
Remove from heat and finish
When the eggs are mostly set but still slightly glossy and a little underdone (residual heat will finish them), remove the pan from the heat. Stir a final time to combine any larger curds and distribute moisture evenly; if desired, stir in an additional 1/2 tablespoon butter for extra silkiness. Taste and adjust seasoning with extra salt and pepper to taste.
Hold for catering service
Transfer scrambled eggs to a warmed, shallow hotel pan to hold for service. Keep the holding temperature between 140–160°F (60–71°C). Stir gently every 5–10 minutes to prevent overcooking and drying. If eggs begin to dry, add small pats of butter or a splash of warm milk and fold gently to restore creaminess.
Garnish and serve
Just before serving, sprinkle chopped fresh chives over the eggs (about 2 tablespoons) and give a light final stir. Serve immediately.