In a medium glass bowl, crack the whole eggs and add the liquid egg whites.
Whisk the eggs vigorously for at least 60 seconds until the mixture is completely homogenous and slightly frothy on top.
Finely mince the fresh chives and set them aside.
Place a high-quality non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan as it melts.
Pour the egg mixture into the center of the skillet and let it sit undisturbed for about 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft folds.
Continue to move the eggs slowly and gently across the pan, keeping the heat low to prevent browning or drying out.
When the eggs are about 80% cooked and still look slightly wet, sprinkle in the sea salt, black pepper, and fresh chives.
Give the eggs one final gentle fold to incorporate the herbs and then immediately remove the pan from the heat.
Transfer the eggs to a plate immediately to stop the cooking process, ensuring they remain tender and moist.