Start by cracking the 3 large eggs into a mixing bowl. Use a whisk or fork to mix them together until they’re frothy.

If you like an extra creamy consistency, pour in the 2 tablespoons of milk now and mix again briefly.

Place a nonstick frying pan over medium-low heat and add 1 tablespoon of unsalted butter. Let it melt until bubbly.

Carefully pour your beaten eggs into the pan, then let them set at the edges without stirring for about 30 seconds to a minute.

Gently stir and fold the eggs with a spatula, cooking until they’re just set but still creamy, about 1-2 minutes.

Immediately transfer your scrambled eggs to a plate and sprinkle with fresh herbs if using.