In a medium bowl, vigorously beat the eggs, milk/cream, and salt for 60 seconds until uniform and slightly frothy.

Place an 8-10 inch non-stick skillet over low heat. Add 1 tbsp butter and melt gently without sizzling.

Pour the egg mixture into the center of the pan. Let sit undisturbed for 20-30 seconds until a thin layer sets at edges.

Using a silicone spatula, gently push eggs from edges toward center. Tilt pan to let uncooked egg fill empty spaces.

Continue folding gently, letting eggs sit for 15-20 seconds between folds, for 8-12 minutes total. Eggs will form large, soft, wet curds.

When eggs are 90% cooked (wet-looking but no runny liquid), remove pan from heat. Immediately add remaining 1 tbsp butter and cubed cream cheese.

Stir continuously off the heat until butter and cream cheese are fully melted and incorporated, creating a creamy sauce.

Season with extra salt if needed and plenty of black pepper. Garnish with chives and serve immediately on warm plates.