Pork Free Scrambled Eggs
Scrambled eggs might seem like the simplest thing in the world, but getting them truly right — soft, creamy, and custardy rather than rubbery and dry — takes a little patience and the right technique. This version uses low heat and slow, deliberate folds with a rubber spatula to coax out large, glossy curds that feel almost luxurious on the plate. A splash of whole milk and a knob of butter keep everything rich and tender, while a finish of fresh chives adds a gentle pop of color and flavor. The key move here is pulling the pan off the heat while the eggs still look slightly underdone — residual heat does the rest, landing you at that perfect, just-set consistency every time. Every ingredient in this recipe is naturally free of pork and pork-derived products, so there's nothing to second-guess or swap out. It's the kind of breakfast that feels effortless but tastes like you actually know what you're doing.
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Learn more →Ingredients
2 servings
- 6 large eggs
- 2 tbsp whole milk
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 1 tbsp unsalted butter
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Crack the eggs into a bowl, add the milk, salt, and pepper, and whisk until the yolks and whites are fully combined and the mixture is a uniform pale yellow with no streaks.
- 2
Melt the butter in a 10-inch nonstick skillet over low heat until foamy but not browned.
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