Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Crack all 8 eggs into the pan and cook for 1 minute. Cover the pan and cook until the whites are set, but the yolks are still runny, 1 to 2 minutes more. Remove from heat. Sprinkle the eggs with chives, pepper and the remaining ¼ teaspoon salt. Partially cover to keep warm.