The secret to fluffy scrambled eggs? Whisk them well, then cook them over medium-low heat. Yes, it will take a little longer, but the fluffy result is well worth it.
In a medium bowl, use a hand whisk to beat the eggs with salt and pepper until light and frothy.
Heat a 10-inch nonstick skillet over medium heat for about 4 minutes. Add the butter or duck fat and swirl to coat.
Pour the eggs into the skillet. Reduce the heat to medium-low.
When the edges of the eggs start to appear cooked, use the spatula to push the eggs from one side of the skillet to the other, lifting and folding the eggs, until they form a single fluffy mound.
When there is no more liquid in the skillet, immediately remove the eggs onto a plate, top with chives if using, and serve.
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Notes
How dry you want your eggs is up to you. "Perfect" eggs should be just set - not wet, but a little moist. But many people prefer their eggs just a bit overcooked. That's fine, as long as they're not completely dry and browned.
I like to add quite a bit of salt to these eggs. Without it, the eggs tend to be a bit on the bland side. Saltiness is a matter of personal taste, so definitely salt to your taste! This is just a recommendation.
If the eggs are fully cooked and not runny, you can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them, covered, in the microwave at 50% power.