First, place the eggs in a bowl and whisk to combine. Then add chives and mix (Do not season the eggs with salt, as this will prevent them from getting creamy when cook).
Next, turn a non stick pan to low heat and add 2 tablespoons of butter and the eggs. Let the eggs cook for one minute (without string) or until you see small curds form.
Now, mix the eggs for 30 seconds more. The eggs should look wet but scrambled.
Finally, take off the heat. Add hot sauce, sour cream, and salt. Mix to combine and set aside.