Fluffy Scrambled Eggs with Fresh Herbs

1.In a medium bowl, crack the eggs and add the milk, salt, and black pepper. Whisk together until the mixture is well combined and slightly frothy.

2.In a non-stick skillet, melt the butter over medium-low heat until it starts to foam but not brown.

3.Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds until it begins to set around the edges.

4.Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are softly set but still slightly runny, about 3-4 minutes.

5.Remove the skillet from the heat and add the chopped chives and parsley. Gently fold the herbs into the eggs until just combined.

6.Serve immediately on warm plates, garnished with additional herbs if desired.