In a small bowl, crack in the eggs. Add a splash of heavy cream, along with a pinch of salt and pepper. Whisk until the yolks and whites are fully combined and the mixture looks light and bubbly, (Don’t skip this step it gives you fluffier scrambled eggs)

Finely dice the fresh red chili, removing the seeds if you prefer less heat. You can adjust the quantity depending on your spice tolerance.

In a nonstick skillet over medium-low heat, melt the butter. Add the chopped chili and sauté for 30 seconds to 1 minute, just until fragrant. This infuses the butter with chili flavor and softens the heat slightly.

Lower the heat slightly and pour the whisked eggs into the pan. Let them sit for a few seconds, then use a spatula to gently push the eggs from the edges of the pan toward the center. Wooden spoons also work here. Continue stirring slowly and gently for soft, custard-like curds.

Keep stirring until the eggs are softly set but still a little creamy — they’ll continue to cook slightly from the residual heat even after you remove them from the pan.

Plate the eggs and sprinkle with chopped fresh chives for color and a mild onion freshness.

Serve immediately while warm, with toast, avocado, or a side of roasted veggies.