Start by cracking the eggs into a bowl. Take a fork or a whisk and vigorously whisk the eggs until they are uniform in color. You want to whip a little air into the mix, so go ahead and get a good rhythm going. The more, the merrier!

Place a non-stick skillet over low heat. Low and slow is the name of the game here, folks. Add the unsalted butter to the pan and let it melt gently. You don’t want it to brown—just a smooth, bubbly layer that keeps the eggs from sticking.

Once the butter's all melted, pour in your whisked eggs. Now’s where the magic begins. Use a spatula to stir continuously, moving from the edges to the center of the pan. This enables the eggs to cook evenly without turning into scrambled rubber bands.

When your eggs start to form soft curds and are still slightly runny, that's the sweet spot to add the milk. It’ll enrich the eggs even more. Sprinkle in your flaky kosher salt and freshly cracked pepper to taste.

Before the eggs are fully set, take them off the heat. They’ll continue cooking slightly in the residual warmth. Fold in the grated Parmesan and fresh chives for a lovely finishing touch.

Don’t let those eggs hang out too long. Serve them straight away while they're still soft and warm. Enjoy them with your favorite sides.