Sharp Cheddar and Chive Scramble

Ingredients

• 5 large eggs
• 2 tbsp whole milk
• 1 oz sharp cheddar cheese, grated
• 1 tbsp unsalted butter
• 2 tbsp fresh chives, thinly sliced
• 0.25 tsp fine salt
• 1 pinch black pepper

Instructions

1. Crack the eggs into a bowl, add the milk, salt, and black pepper, and whisk hard for about 30 seconds until the mixture is uniformly pale yellow with no streaks of white — this aeration is what makes the curds tender.
2. Melt the butter in a nonstick skillet over medium-low heat until it foams but has not browned, then swirl to coat the pan; keeping the heat gentle is what keeps the eggs soft instead of rubbery.
3. Pour in the eggs and let them sit for 20 seconds, then use a silicone spatula to push the set edges toward the center, tilting the pan so raw egg runs underneath. Repeat slowly for about 3 minutes until you have soft, glossy folds that are still slightly wet.
4. Kill the heat, scatter the grated cheddar and most of the chives over the eggs, and fold once or twice so the residual warmth just melts the cheese. Plate immediately and top with the remaining chives.

Nutrition (per serving)

Calories

299

Protein

20 g

Fat

23 g

Carbs

2 g