Auntie Ree's Special Scrambled Eggs With Sour Cream, Chives, and a Secret I

Whisk together the eggs, orange juice, milk, sour cream, and chives for 3 minutes, or until entirely uniform. Heat a medium sized sauté pan over medium heat and melt the butter, coating the pan. Pour the egg mixture into the pan and let it cook for about 30 seconds (it should just start cooking at the edges). With a wooden spoon or rubber spatula, push the barely cooked edges into the middle, allowing the uncooked egg to move to the edges. Continue cooking like this until desired doneness. I like mine either delicate and just cooked or golden brown on the bottom. It's too hard to pick a favorite!