Instructions

Crack the eggs into a bowl, add milk or cream, a pinch of salt, and whisk until smooth and slightly frothy. Heat a non-stick skillet over low to medium-low heat. Add butter and let it melt gently. Pour in the egg mixture. Allow it to sit undisturbed for a few seconds, then stir slowly with a spatula. Continue to gently push the eggs from the edges toward the center, forming soft curds. Cook until eggs are creamy and slightly underdone (they will continue cooking off-heat). Remove from the pan immediately, season with pepper, and garnish with chives if desired.