Wash the chives gently under running water and cut them to fit the width of your frying pan.

Chop 1 chili pepper into small pieces.

In a bowl, mix 6 eggs, 60ml milk, 1/3 tbsp salt, and 1/3 tbsp sugar.

Heat a pan over low heat and add a suitable amount of oil. Pour a thin layer of egg mixture evenly.

Place the chives neatly on top of the egg layer.

Carefully roll the egg layer with the chives inside.

Pour another layer of egg mixture and sprinkle the chopped chili on top.

Continue rolling the egg and repeat the process with more egg mixture.

Finish rolling with the last layer of egg mixture.

Cook the rolled egg briefly on all sides to ensure it is fully set.

Let the roll cool slightly on a cutting board before slicing.