Scrambled Eggs with Chives

Crack the eggs into a bowl. Add the milk, salt, and pepper. Whisk vigorously with a fork for 30 seconds until well combined and slightly frothy.

Heat the butter in a non-stick frying pan over medium-low heat until melted and just starting to foam, about 1 minute.

Pour in the egg mixture. Let it sit undisturbed for 30 seconds until the edges begin to set.

Use a silicone spatula to gently push the cooked egg from the edges toward the center, tilting the pan so uncooked egg flows to the hot surface. Repeat every 20–30 seconds.

When the eggs are mostly set but still glossy and slightly wet (about 3–4 minutes total), remove the pan from the heat. Fold in the chopped chives.

Serve immediately with fresh bread or toast.