- 2 tablespoons unsalted butter
- 4 large beaten eggs
- 1 tablespoon chopped chives
- Melt butter in a medium nonstick skillet over medium-low heat. (High heat can scorch eggs.)
- Add eggs. Season and cook, stirring frequently with a whisk or rubber spatula, until set into tiny, soft curds, 4 to 5 minutes.
- Fold in chives and eat immediately. (They'll dry out if left in the pan.)