Start by cracking the eggs into a medium-sized bowl. Add in the milk or water and whisk until the mixture is completely smooth, ensuring no streaks of egg white are visible.

Heat a small nonstick skillet over medium heat and brush it with olive oil or melt a small amount of butter. Pour the egg mixture into the skillet and allow it to cook undisturbed for a few moments. Use a rubber spatula to gently pull the eggs from the edges towards the center, forming soft, large curds.

Continue cooking over medium-low heat, frequently folding and stirring the eggs to create more curds and prevent them from drying out. Make sure to scrape the spatula along the bottom and sides of the pan often.

When the eggs are almost set but still slightly runny, remove the pan from the heat. Season with sea salt and freshly ground black pepper to taste. For an optional garnish, sprinkle with chopped fresh chives before serving. Enjoy your perfectly scrambled eggs!