Combine flour, salt, pepper, and nutmeg in a large bowl.
In another bowl, whisk eggs and milk together.
Make a well in the center of the dry ingredients and pour in egg-milk mixture and gradually mix. Should be smooth but thick. Let dough rest for 10-15 minutes.
Bring 3 quarts of salted water to a simmer. Take slotted spoon over the water and pour dough into the spoon and push through slots with a normal spoon. Cook 3-4 minutes. Don’t overcrowd pot. Rinse spaetzle with cool water.
In a medium skillet, melt butter over medium heat. Add spaetzle and toss to coat, cook for about 1-2 minutes. Top with chives.