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Creamy Scrambled Eggs with Dill & Chives

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"The way I learned to make scrambled eggs in culinary school was 'low and slow' over a double boiler, which results in the creamiest, most sublime scrambled eggs you can imagine. But who wants to bother with that when there's a faster, easier way? I'm not the first to discover this trick—in fact, I pinched the idea from Food52's Genius Recipes column—but by adding a little cornstarch and milk to the eggs, you get delicate, creamy scrambled eggs and you don't have to fuss over them one bit."

List of Ingredients

â—¦ 3 tablespoons milk
â—¦ 2 teaspoons cornstarch
â—¦ 6 eggs
â—¦ Heaping ¼ teaspoon salt
â—¦ ¼ teaspoon dried dill
â—¦ 2 tablespoons unsalted butter
â—¦ 1 teaspoon finely chopped fresh chives


Recipe

Combine the milk and cornstarch in a medium bowl. Using a fork, whisk until the cornstarch is completely dissolved and no lumps remain. Whisk in the eggs, salt, and dill.

In a medium nonstick skillet, melt the butter over medium heat. When the butter starts to bubble, add the egg mixture. Let it set around the edges, about 30 seconds. Using a rubber spatula, pull the edges inward, letting the runny eggs spill toward the edges of the pan. Let cook for 30 seconds more, then pull the set edges to the center again.

Continue cooking, stirring constantly, until the eggs look soft and slightly undercooked, 60 to 90 seconds more (they will continue to cook, so best not to wait until they are fully cooked to take them off the heat). Remove from the heat and transfer the eggs to a platter. Sprinkle the chives over the top and serve.

Serves 2 or 3