Creamy Scrambled Eggs

Ingredients

• 4 large eggs
• 2 tablespoons whole milk or heavy cream
• 2 tablespoons butter
• Salt to taste
• Freshly ground black pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions

1. Crack the eggs into a medium bowl. Add the milk or cream, a pinch of salt, and a little pepper. Whisk together gently until the yolks and whites are just combined. Don't overbeat.
2. Heat a non-stick skillet over medium-low heat. Add the butter and let it melt completely, swirling to coat the pan. The butter should foam but not brown.
3. Pour the egg mixture into the skillet. Let it sit undisturbed for about 20 seconds until the edges just begin to set.
4. Using a rubber spatula, gently push the eggs from the edges toward the center, tilting the pan to allow the uncooked eggs to flow to the edges. Do this slowly and patiently.
5. Continue this gentle folding motion every 20-30 seconds. The eggs should form soft, creamy curds. Cook until the eggs are mostly set but still look slightly wet and glossy, about 5-7 minutes total.
6. Remove the pan from heat when the eggs still look a bit underdone. They'll continue cooking from the residual heat. The key to creamy scrambled eggs is taking them off the heat before they look completely done.
7. Transfer immediately to plates. Season with a bit more salt and pepper if needed, and garnish with fresh herbs if desired. Serve right away while they're hot and creamy.