Fluffy Scrambled Eggs with Fresh Herbs

1In a medium bowl, crack the eggs (6 large) and add the milk (¼ cup), salt (¼ teaspoon), and black pepper (¼ teaspoon). Whisk together until the mixture is well combined and slightly frothy.

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

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

4Using a spatula, gently stir the eggs (6 large), pushing them from the edges toward the center. Continue to cook, stirring occasionally, until the eggs (6 large) are softly set but still slightly runny, about 3-4 minutes.

5Remove the skillet from the heat and let the residual heat finish cooking the eggs (6 large). They should be creamy and fluffy.

6Fold in the chopped chives and parsley just before serving for a fresh flavor.