Slow-Cooked Scrambled Eggs with Green Herbs

In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan . Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula , until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions , and dill. Stir until the butter is melted. Check for seasonings. Serve hot.