Add the milk or water to the medium dish with the cracked eggs. Whisk until the mixture is mixed and streaks of egg white are completely gone.

Melt some butter in a small nonstick skillet or brush some olive oil in the pan. Heat to a moderate level.

The eggs should be poured in and left to simmer for a short while without being stirred. To create big, soft curds of scrambled eggs, drag a rubber spatula across the pan's bottom.

Folding and stirring the eggs every few seconds as you continue to fry them over medium-low heat. To create more curds and stop any portion of the eggs from drying out, frequently scrape the spatula along the bottom and edges of the pan.

When the eggs are mostly set but still have some liquid egg in them, remove the pan from the heat. If prefered, garnish with finely chopped fresh chives and season with salt and pepper to taste.