Herb-Infused Fluffy Scrambled Eggs

1. Heat the Pan

Heat a heavy-bottomed pan over medium heat for a few minutes to ensure the eggs won't stick and will cook evenly.

2. Beat the Eggs

While the pan is heating, lightly beat the eggs in a bowl with a pinch of salt, some black pepper, and a sprinkle of chopped herbs if you're using them. This gentle beating will help keep the eggs from becoming runny.

3. Add Butter

Once your pan is properly heated, add a small piece of butter for every two eggs you're cooking. The butter should foam but not completely melt right away; this indicates the pan is at the ideal temperature.

4. Cook the Eggs

Pour the beaten eggs into the pan and let them sit for a moment to begin setting. Then, gently push the eggs around the pan with a spatula, allowing the liquid egg to flow out and cook, creating fluffy curds.

5. Finish and Serve

Continue to cook the eggs until they are just slightly looser than your desired consistency, as they will continue to cook from residual heat even after you remove them from the pan. Serve immediately.