Super Soft & Fluffy Creamy Scrambled Eggs

Crack the eggs into a bowl, add salt and black pepper as per taste, and whisk until well blended.

Melt butter in a non-stick pan over medium heat. Once it sizzles, pour your egg mixture into the pan.

Reduce the heat to low. Use a spatula to stir the eggs, pushing them from the edge to the center. Keep the movement slow and steady. The eggs should form soft curds.

When the eggs are mostly cooked but still runny in places, add the heavy cream. Continue to stir slowly for another minute until the eggs become creamy.

Remove the pan from the heat just before the eggs seem fully cooked - they will continue cooking from the residual heat.

Sprinkle the eggs with chopped chives and serve immediately, preferably with crispy toast or croissants.