In a medium glass bowl, crack the whole eggs and add the liquid egg whites, sea salt, and black pepper.
Whisk the mixture vigorously for at least 30 seconds until the eggs are fully combined and slightly frothy to incorporate air for fluffiness.
Heat a high-quality non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the surface is evenly coated.
Pour the egg mixture into the center of the skillet and let it sit undisturbed for about 20-30 seconds until the bottom just begins to set.
Using a silicone spatula, use long, sweeping motions to push the cooked eggs from the outer edges toward the center, allowing the liquid portion to flow into the empty spaces.
Continue to fold the eggs gently and slowly over low heat; the key to the velvety texture is avoiding high heat which causes rubbery eggs.
Once the eggs are about 90% cooked and still look slightly wet, remove the skillet from the heat source as residual heat will finish the cooking process.
Finely mince the fresh chives and fold them into the warm eggs before serving immediately on a warmed plate.