In bowl, whisk together eggs and milk until well incorporated. Add cold, cubed butter and stir to distribute.
Melt two tablespoons butter in non-stick saute pan over medium high heat. Add beaten eggs and stir gently with rubber spatula to start. When larger curds start to form, keep eggs moving until they are large soft curds with no colour.
Season with salt and remove from heat and spoon onto plate.
Garnish with chives and extra pat of butter to melt on top.