Quick scrambled eggs with a little salt and pepper.
Crack the eggs into a bowl and whisk thoroughly with the milk until the mixture is nice and smooth.
Melt the butter in a large pan over medium heat, taking care that it does not turn brown.
Pour the egg mixture into the pan and let it set lightly. Stir gently with a wooden spoon or spatula so that soft curds form.
As soon as the eggs start to firm up but are still a little moist, remove from the heat and add salt and pepper.
Fold in the chopped chives and serve immediately.
💡 Let the egg mixture set slowly to get creamy scrambled eggs.