Ina Garten's Slow Cooked Scrambled Eggs With Green Herbs

10 extra-large eggs
6 tablespoons whole milk or half-and-half
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley leaves
2 tablespoons minced scallions, white and green parts
2 tablespoons minced fresh dill
2 tablespoons unsalted butter

In a large bowl, whisk together the eggs, milk, salt, pepper, parsley, scallions and dill.
Melt the butter in a large sauté or omelet pan.
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.
Serve hot.

Serves 4