Classic Scrambled Eggs with Herb Finish

1.Crack the eggs into a medium bowl. Add the milk or cream, a pinch of salt, and freshly ground black pepper. Whisk vigorously until the mixture is uniform and slightly frothy, about 30 seconds.

2.Heat a non-stick skillet over medium-low heat. Add the butter and allow it to melt completely, swirling the pan to coat the surface evenly.

3.Pour the egg mixture into the skillet. Let it sit undisturbed for about 10-15 seconds until it just begins to set at the edges.

4.Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue to gently fold and push the eggs every 10 seconds, allowing the uncooked eggs to flow to the pan’s surface.

5.When the eggs are mostly set but still slightly runny and creamy, remove the skillet from the heat. The residual heat will finish cooking the eggs without drying them out.

6.Immediately sprinkle the chopped fresh herbs—chives, parsley, and optional dill—over the eggs. Gently fold them in to distribute evenly without breaking up the curds.

7.Taste and adjust seasoning with additional salt and pepper if needed. Serve the scrambled eggs immediately for the best creamy texture and fresh herb flavor.