Heavenly Fluffy Scrambled Eggs

1In a mixing bowl, crack the eggs (4 large) and add the milk (2 tablespoons). Whisk together until fully combined and slightly frothy.

2Heat a non-stick skillet over medium-low heat and add the butter (1 tablespoon). Allow it to melt and coat the bottom of the skillet.

3Once the butter (1 tablespoon) is melted and bubbling, pour in the egg mixture.

4Let the eggs (4 large) sit undisturbed for about 30 seconds until they start to set around the edges.

5Using a spatula, gently stir the eggs (4 large), pushing them from the edges towards the center. Repeat this process every 30 seconds until the eggs (4 large) are softly set but still slightly runny.

6Remove the skillet from the heat when the eggs (4 large) are creamy and slightly undercooked, as they will continue to cook from residual heat.

7Season with salt and pepper to taste, and gently fold in chopped fresh chives for added flavor.

8Serve immediately on warm plates, garnished with additional chives if desired.