Fluffy Scrambled Eggs for a Crowd

1.In a large mixing bowl, crack the 8 large eggs and add 1/4 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

2.Whisk the mixture vigorously until the eggs and milk are fully combined and slightly frothy.

3.In a non-stick skillet, melt 2 tablespoons of unsalted butter over medium-low heat until it is fully melted and begins to foam.

4.Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to allow the eggs to start setting.

5.Using a spatula, gently stir the eggs, pushing them from the edges towards the center. Continue to do this every 30 seconds until the eggs are mostly set but still slightly runny, about 3-4 minutes total.

6.Remove the skillet from the heat when the eggs are still slightly undercooked, as they will continue to cook from residual heat.

7.If desired, fold in 1/4 cup of chopped fresh chives for added flavor and garnish.

8.Serve the scrambled eggs immediately on warm plates.