Whisk together the eggs and optionally the milk in a bowl.

In a non-stick pan, heat some butter over medium heat until it starts to foam.

Turn down the heat to low and pour in the egg mixture.

Using a spatula, scrape the edges of the egg mixture towards the centre, repeating continuously as the bottom sets.

You want to let the eggs set slightly each time before scraping, to get big curds of eggs towards the middle.

Kill the heat when the eggs are still slightly undercooked. The residual heat will cook the rest.

Salt and garnish with chives. Enjoy!