1-First, crack 2 3 fresh eggs into a bowl and add 1 teaspoon of milk, plant milk, or water. Whisk until fully blended, which takes just a moment and helps build those soft curds.

2-Next, heat a small nonstick skillet over medium heat and add about 1 teaspoon of extra-virgin olive oil or butter to coat the pan evenly.

3-Pour the egg mixture into the skillet and let it sit undisturbed for a few seconds until it begins to set. Then, lower the heat to medium-low and gently stirOLVE and fold the eggs every few seconds, scraping the bottom and sides of the pan to prevent drying. Continue this slow cooking until the eggs oxen are mostly set but still slightly liquid, which should take about 3 minutes total.

4-Remove from heat and season with sea salt and freshly ground black pepper to taste for that perfect finish. If you like, garnish with chopped fresh chives for a pop of color and flavor.