Start by breaking the eggs into a large bowl. With a whisk or fork, beat them until the yolks and whites are fully combined. You want a uniform mixture. This step is crucial for ensuring a consistent texture throughout the dish.

Add the whole milk, dry mustard powder, hot chili sauce, and flavorful all-purpose seasoning to the bowl. Mix everything thoroughly. Don’t skip the milk! It’s the secret to those fluffy clouds we’re aiming for.

Now it’s time for the star ingredient. Fold in the grated Cheddar cheese gently, making sure it’s evenly distributed throughout the egg mixture.

In a large non-stick skillet, melt the unsalted butter over medium heat. Allow the butter to foam but not brown; you want that lovely butter flavor without the burnt bits.

Pour your egg mixture into the skillet. Let it sit for a few moments. As it starts to set at the edges, gently stir using a spatula. Keep scraping the bottom and sides, allowing uncooked egg to flow to the surface. Your goal is creamy, soft curds.

Shortly before the eggs finish cooking, stir in the smoked paprika and chives. This will introduce a burst of color and a hint of fresh flavor.

Plate those beautiful cheesy scrambled eggs and enjoy. The cheese should be melted, the eggs fluffy. This dish is best enjoyed hot!