Learn to make The Perfect Soft Scrambled Eggs without a recipe! This will guide you through the ingredients and steps so you can master the art in no time.
Heat a nonstick pan over low heat.
Meanwhile, crack eggs into a bowl (my ideal number is 3), and whisk vigorously until the yolks and whites completely combine.
When the pan is heated, add a spoonful of ghee. Let it melt and use a rubber spatula to spread the ghee around and make sure it covers the whole pan.
Pour eggs into pan and sprinkle with a pinch of flaky sea salt. Season with freshly ground black pepper to taste.
Now you have to be patient. Wait for a few minutes for the bottom of the eggs to solidify slightly. While you are waiting I recommended grating your cheese with a microplane (you just need a little bit), and chop your chives.
You will know the bottom is ready, because you can run your spatula along the bottom of the pan and a ribbon of eggs will lift up from the bottom. Once this happens, begin to stir your eggs constantly. You don't want the eggs to stick to the bottom of the pan.
The eggs will slowly being to solidify. When they have reduced by half, but not solidified completely, you are ready to add your cheese. Sprinkle on the cheese and continue to stir constantly.
Your eggs are ready *just* when they have all come together into a pile, they will be perfectly soft but not runny.
Immediately remove from the heat and transfer to a serving plate. Garnish with chives.