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Velvety Buttered Scrambled Eggs with Fresh Chives

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Transport yourself to the classic flavors of a Polish breakfast with fluffy, buttery scrambled eggs seasoned with fresh chives. The secret to its delicacy is cooking over very low heat, which requires a bit of patience but guarantees a heavenly result. This is a dish that is sure to brighten any morning.

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Velvety Buttered Scrambled Eggs with Fresh Chives
Prep time 3 min
Cook time 7 min
Servings
🌱
Difficulty Easy
Category Breakfast
Cuisine Polish

Ingredients

  • 5 pcs egg — preferably free-range
  • 30 g butter
  • 2 tbsp chive — chopped fresh
  • 1 tbsp sour cream — optional
  • 1 pinch salt — for creaminess
  • 1 pinch pepper — to taste

Instructions

Preparation

  1. 1

    Heat a skillet over low heat. Add the butter and wait for it to melt, but not to brown.

  2. 2

    Crack the eggs directly into the pan (traditionally in Polish cuisine, they are not whisked beforehand — this gives the scrambled eggs beautiful streaks of yolk and white).

  3. 3

    Add cream, if using. Season lightly with salt and pepper.

  4. 4

    Stir patiently with a wooden spoon, scraping the eggs from the edges to the center. This should take about 4–5 minutes — low temperature is key.

  5. 5

    Remove from the heat when the eggs are still slightly wet — they will continue to cook from the heat of the pan. Sprinkle with chives and serve immediately.

Serving

  1. 1

    Traditionally served with fresh sourdough rye bread, a slice of pickled cucumber, and a mug of strong tea.

Notes

Important Tip: Remember that scrambled eggs continue to set even after being removed from the heat. It's always better to turn off the burner 30 seconds too early than to let them dry out.

Enjoy! This treat is best straight from the pan — it is not recommended to store or reheat it.