Crack and whisk: Crack 3–4 large eggs into a bowl. Add 1–2 tablespoons of heavy cream or coconut milk if using. Whisk with a fork until the yolks and whites are fully combined and slightly frothy. Aim for tiny bubbles—this traps air and helps fluff.

Preheat the pan: Set a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon of butter or ghee. Let it melt slowly until it’s glossy and just starting to foam, not brown.

Pour and pause: Pour the eggs into the pan. Let them sit undisturbed for 5–10 seconds so the bottom sets slightly.

Gentle sweeps: Using a silicone spatula, push the eggs from the edges toward the center in slow, broad strokes. Tilt the pan to let the uncooked egg flow to the surface. Keep the heat low to avoid tough curds.

Season smart: When the eggs are about halfway set—still glossy and soft—sprinkle in salt and pepper. If adding cheese, fold in small pieces now so they melt without weighing the eggs down.

Stop early: Remove the pan from the heat when the eggs look slightly underdone and creamy. Residual heat will finish cooking them. This is the moment they’re at peak fluff.

Finish and serve: Top with chopped chives or green onions for freshness. Taste and adjust seasoning. Serve right away while warm and velvety.