Soft scrambled eggs with everything bagel crunch

• 5 large large eggs
• 20 g unsalted butterplus a small knob for finishing
• 1 tbs whole milk
• 2 tbs fresh chivesfinely snipped
• 2 tsp everything bagel seasoning
• ¼ tsp kosher salt
• 15 g cream cheesecut into small pieces

1. 1

   Crack the eggs into a medium mixing bowl. Add the milk and kosher salt, then whisk vigorously with a fork until completely uniform — no streaks of white remaining, about 30 seconds.

2. 2

   Set the nonstick skillet over medium-low heat and add the 20g of butter. Let it melt and foam gently — you don't want it to brown. Swirl to coat the pan.

   Tip: Medium-low is key here. High heat is the enemy of creamy scrambled eggs.

3. 3

   Pour the egg mixture into the pan. Let it sit undisturbed for about 20 seconds until you see the edges just barely start to set, then use the spatula to gently push the eggs from the edges toward the center in long, slow strokes. Let them sit again for 15-20 seconds, then repeat.

   Tip: Think of it as folding, not stirring. Big, soft curds come from patience.

4. 4

   When the eggs are about 75% set — still very wet and glossy with some liquid egg visible — scatter the cream cheese pieces over the top and gently fold them in with one or two strokes. Remove the pan from the heat immediately. The residual heat will finish cooking the eggs to silky, barely-set perfection.

   Tip: Pull them off the heat earlier than you think. They'll continue cooking in the hot pan for another 30 seconds.

5. 5

   Transfer the eggs to plates right away. Sprinkle generously with the everything bagel seasoning, then scatter the snipped chives over the top.

• nonstick skillet (25cm (10-inch))
• spatula
• mixing bowl (medium)

Per serving

Nutritional values are estimates only.