Fluffy Scrambled Eggs

Ingredients

• Eggs (4 large)
• Unsalted butter (2 tablespoons)
• Salt (1/4 teaspoon, or to taste)
• Black pepper (1/8 teaspoon, or to taste)
• Milk (optional) (2 tablespoons)
• Fresh chives or parsley (optional, for garnish) (1 tablespoon, chopped)

Instructions

1. Crack the eggs into a mixing bowl and whisk thoroughly until the yolks and whites are completely combined. If desired, add the milk for extra creaminess and whisk again.
2. Season the egg mixture with salt and black pepper, ensuring an even distribution of flavor.
3. Heat a non-stick skillet over medium-low heat and add the unsalted butter. Allow it to melt completely until it begins to bubble, but do not let it brown.
4. Pour the whisked eggs into the skillet. Let them sit undisturbed for about 30 seconds until the edges start to set.
5. Using a rubber spatula, gently push the cooked edges towards the center of the pan while tilting the skillet to allow the uncooked egg to flow to the edges.
6. Continue this gentle folding and pushing motion until the eggs are mostly set but still look slightly wet, as they will continue to cook off the heat.
7. Remove the skillet from the heat immediately to prevent overcooking. Transfer the eggs to warm plates and garnish with fresh chives or parsley if desired.
8. Serve hot and enjoy the creamy perfection!