Crack the eggs into a bowl, add the milk, salt, and pepper. Whisk vigorously for 30-45 seconds until fully combined and slightly frothy.

Melt the butter in a nonstick skillet over medium-low heat.

Pour in the egg mixture. Let it sit undisturbed for 20-30 seconds until the edges just begin to set.

Using a spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue folding and pushing every 20-30 seconds.

Remove from the heat when the eggs are just set but still slightly glossy - they will continue cooking from residual heat until fully done at 160F.

Serve immediately, garnished with chives if desired.