8 large eggs

2 tablespoons milk

Salt

Freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon finely chopped chives, for garnish

1. In a medium bowl, whisk the eggs to combine. Put a fine strainer over another mixing bowl and strain the eggs, making sure that the albumen (the white stringy part) remains in the strainer. Add the milk, salt and pepper to the eggs, and stir to combine.

2. In a medium non-stick saucepan, melt the butter on medium heat. Add the eggs stir continually using a wooden spoon or high-heat plastic spatula. When the eggs begin to curd, keep stirring about 2 to 3 more minutes or until the eggs are creamy. Add the cheese or other fillings, if desired, and continue cooking until the eggs are still creamy but not dry, or until desired consistency is reached, about 2 to 3 more minutes.

3. Turn into a shallow small bowl, scoop portions onto individual dinner plates and garnish with chives. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)