Scrambled Eggs

Instructions

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1. 1 Place a silicone or rubber spatula and a large plate near the stove for later. In a 2-cup liquid measuring cup or medium bowl, combine the eggs, half-and-half and salt. Use a small whisk, preferably, or a fork to mix the eggs until they are uniformly yellow.
2. 2 Heat a large stainless steel or cast iron skillet over medium heat (do not use a non-stick pan for this method—it’s not safe to preheat a nonstick pan to this degree). Let the pan preheat until it’s so hot that when you flick a few drops of water at an angle onto the pan, they dance or hop across the surface and then evaporate almost immediately (about 2 minutes). If they splatter and bubble upon contact, it’s not hot enough. Once you see a drop dance, move to the next step immediately.
3. 3 Add the butter and the chives, if using. Let the butter melt and swirl it around the pan a couple of times. Once the butter has foamed up and mostly settled, pour in the eggs. (If the butter has significantly browned during this time, your pan is too hot—start over.)
4. 4 Let the eggs rest until you see a white rim around the pan, about 10 to 15 seconds. Stir the eggs all over with the spatula, making sure to stir from the base of the pan.
5. 5 Let the eggs rest for another 10 to 15 seconds, then stir again, tilting the pan to help the runny eggs reach the skillet. Repeat, stirring more often as the eggs get hotter, until the eggs are still shiny but mostly set, about 1 ½ to 2 minutes in total.
6. 6 Immediately transfer the eggs to the plate. Top with grated cheese and additional chives, if desired. Serve while warm. For easy clean-up, use the spatula or a bamboo scraper to scrape off any egg bits from the pan while it’s still warm.