scrambled eggs (french style)

Crack the eggs into a medium bowl and add the salt, pepper, milk and cream (you could also substitute milk/cream with water). Whisk well until smooth and combined, with no streaks of egg white remaining (you should see tiny bubbles/ froth).

Melt the butter in a small nonstick skillet over medium heat.

Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.

Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. The trick is to not over-stir; simply scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.

Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season with additional salt and pepper if needed and garnish with chopped fresh chives. Serve with toasted bread.