Slow-Cooked Scrambled Eggs with Green Herbs

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 10 extra large eggs 
• 2 tablespoons optional: dill fresh minced
• 2 tablespoons parsley leaves fresh minced
• 1 teaspoon kosher salt 
• 2 tablespoons scallions white green minced
• 2 tablespoons butter unsalted
• 6 tablespoons milk whole

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. In a large bowl, whisk together the eggs, milk, salt pepper, parsley, scallions and dill. Melt the butter in a large saute or omelet pan.
2. Add the egg mixture and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Check for seasonings.
3. Serve hot.