Crack the eggs into a bowl. Add the milk, cream, or water if using, along with the selected dried herb or spice, salt, and pepper, then whisk until the whites and yolks are fully blended and lightly aerated.

Melt the butter in a nonstick skillet over low to medium-low heat. Keep it from browning unless you specifically want a browned-butter flavor.

Pour in the eggs and let them sit for several seconds. Use a silicone spatula to gently push the setting curds across the pan.

Continue folding the eggs rather than stirring vigorously. Move the pan on and off the heat if needed so the curds cook slowly and stay soft.

Remove the skillet while the eggs are still slightly glossy and soft because residual heat will finish cooking them. Add fresh herbs, extra pepper, or a final small pinch of salt just before serving.