Beat eggs until slightly frothy. Add a pinch of Kosher salt.
In a small-medium skillet, melt butter over moderate heat until foamy.
Add the eggs and allow to cook slightly. When the edges of the eggs show signs of being cooked, take your spatula and, with long slow strokes, scrape the eggs from one end of the pan to the other, creating nice fluffy curds.
Repeat for approx. 2-3 minutes until eggs are cooked. It's okay if they are slightly runny as they will continue to cook once you remove them from the heat. Allow them to sit for a moment to come together.
Hit the scrambled eggs with some Kosher salt and ground black pepper.
Garnish with chives and grated cheese if desired.
The addition of milk results in richer eggs with a bit more moisture. It is not absolutely necessary, however.