Microwave Scrambled Eggs

Crack 4 eggs into a deeper microwave-safe bowl for the scrambled eggs. Pour in the milk and whisk them thoroughly with a fork or a small whisk until the mixture has an even pale-yellow color with no visible strands of egg white.

Add the butter cut into small pieces so it melts faster in the warm mixture and gives it a silky texture and a delicate flavor. Season with salt and pepper to taste and stir briefly once more.

Place the bowl in the microwave and heat at full power for 30 seconds. Take it out and stir the mixture well from the edges toward the center of the bowl, where the eggs set the fastest.

Return the bowl and continue in bursts of 20 to 30 seconds, whisking the contents between each one. Count on 2 to 3 rounds in total, until the eggs are almost set but still slightly glossy and moist.

Take the bowl out while the contents are barely done, because they will finish cooking from the residual heat within moments. Stir one last time, sprinkle with chopped chives and serve right away on a warmed plate.