Garlic and Herb Scrambled Eggs

1Crack the eggs (4 large) into a medium bowl. Add a pinch of salt and freshly ground black pepper. Beat the eggs (4 large) gently with a fork until the yolks and whites are fully combined but not frothy.

2Heat a non-stick skillet over medium-low heat and add the butter. Allow it to melt completely and start to foam, but do not let it brown.

3Add the minced garlic to the skillet and sauté gently for about 30 seconds until fragrant, stirring constantly to prevent burning.

4Pour the beaten eggs (4 large) into the skillet. Let them sit undisturbed for about 20 seconds until they just start to set at the edges.

5Using a silicone spatula, gently stir the eggs (4 large) from the edges toward the center, forming soft curds. Continue to cook slowly, stirring occasionally, until the eggs (4 large) are mostly set but still slightly runny.

6Just before the eggs (4 large) finish cooking, sprinkle in the chopped coriander and oregano leaves. Fold them gently into the eggs (4 large), allowing the residual heat to release their aroma without overcooking.

7Remove the skillet from heat while the eggs (4 large) are still slightly creamy to avoid overcooking. Taste and adjust seasoning with additional salt and pepper if needed.

8Serve immediately on warm plates to enjoy the fluffy texture and fresh herb flavors at their best.