In a medium bowl, combine the whole eggs and liquid egg whites, whisking vigorously for 60 seconds until the mixture is frothy and completely homogenous.
Place a high-quality non-stick skillet over medium-low heat and add the grass-fed ghee, swirling the pan to ensure the surface is evenly coated.
Pour the egg mixture into the skillet and allow it to sit undisturbed for about 20 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center of the pan to create large, soft curds.
Continue to fold the eggs slowly and gently, keeping the heat low to prevent any browning or drying out.
When the eggs are nearly set but still appear slightly moist and glistening, sprinkle in the chopped fresh chives, sea salt, and black pepper.
Remove the skillet from the heat immediately; the residual heat of the pan will finish cooking the eggs to perfection in about 30 seconds.
Transfer the eggs to a plate immediately and serve while they are light, airy, and warm.