Adding a bit of soy milk to eggs makes them fluf ier, while chives provide fresh flavor and verdant color. Opt for a wooden spoon or silicone spatula to avoid scratching your nonstick pan.

SERVES 4

INGREDIENTS

• 2 tablespoons vegan butter
• 8 large eggs
• 1/4 cup minced fresh chives
• 3 tablespoons plain unsweetened soy milk, well shaken
• 1/4 teaspoon kosher salt
• 5 grinds black pepper

INSTRUCTIONS

1. Melt the butter in a 10-inch nonstick skillet over medium heat.
2. Meanwhile, in a medium-large bowl, whisk together the remaining ingredients until well blended.
3. Once the butter has melted, reduce the heat to medium-low, and add the egg mixture.
4. Cook, occasionally scraping the eggs from the perimeter of the pan to the center and letting the liquid-y eggs take their place. Do not break up the eggs with the spatula; keep them in large fluffy curds.
5. Remove the pan from the heat when the eggs are about 90 percent cooked, as they will continue to cook.
6. Serve hot and enjoy!