Beat the eggs in a bowl and season with salt and pepper. Beat them with a fork.
Heat some butter in a pan (or in two small decorative pans) and pour in the beaten eggs.
Use a fork to gently pull the slightly stiff mixture towards the center from all sides until the eggs are nice and creamy.
Serve the egg dish on warmed plates or in the small pans. Sprinkle with finely chopped chives before serving.
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