You have to try pretty hard to screw up eggs. Boiled, fried, scrambled... it's all pretty easy right? You CAN mess it up though. Cook the eggs on too high heat and you dry them out. You might be pretty good at whipping up a delicious batch of scrambled eggs, but this recipe seems like it can take your egg game to the next level.

1. Grease a 10" nonstick skillet with 1 tbsp. unsalted butter. Heat skillet over medium-low heat. Crack 3 eggs into a small bowl and whisk with a fork until the whites and eggs are just combined, about 10 seconds. Transfer beaten eggs to skillet.

2. Let eggs sit until they just begin to stick to the bottom of the skillet, about 30 seconds. Begin stirring vigorously with a wooden spoon to break up the curds. Cook, stirring constantly, until eggs are almost set but still runny, 3–4 minutes.

3. Add ¼ tsp. kosher salt, ½ tbsp. unsalted butter, 1 tbsp. heavy cream, and 2 tsp. finely chopped fresh chives and stir to combine. Return the skillet to medium-low heat and cook, stirring occasionally, until the eggs cook to desired doneness, 1–2 minutes.

4. Transfer to a plate and season with freshly ground black pepper to taste and 1 tsp. finely chopped chives.