Break eggs, one at a time, into a cup or saucer.
Place eggs together in a small bowl and using a whisk, beat lightly.
Add milk, chives and a pinch of salt. Whisk to combine.
Melt butter in medium saucepan over low heat, then add egg mixture.
When egg starts to catch on bottom of pan, stir gently, but continuously.
Cook until egg is just firm.
Serve with fried liver, bacon or sausages.
Scrambled eggs should be eaten as soon as they've finished cooking as they become unpalatable very quickly.
Add any chopped fresh herbs you prefer instead of chives.