Perfect Scrambled Eggs

1Whisking the Eggs (6 large) 1. Crack the eggs (6 large) into a bowl and add the milk, salt, and pepper. Whisk vigorously until well combined and frothy.

2Cooking the Eggs (6 large) 2. Heat a large non-stick skillet over medium heat and add the butter. Once melted, pour in the egg mixture.

3Stirring and Folding 3. Using a spatula, gently start stirring the eggs (6 large) in a figure-eight motion. Continue stirring until the eggs (6 large) start to form soft curds.

4At this point, reduce the heat to low to avoid overcooking the eggs (6 large). Continue to stir and fold the eggs (6 large) until they reach a creamy and slightly runny consistency.

5Finishing Touches 5. Remove the skillet from heat when the eggs (6 large) are still slightly glossy. The residual heat will finish cooking the eggs (6 large) as you plate them.

6Sprinkle chopped chives over the scrambled eggs (6 large) for a fresh and aromatic finish.