In a medium mixing bowl, whisk the eggs, milk, and salt together until smooth and combined, with no streaks of egg white remaining to form a foamy and uniform color.
Melt the butter in an 8-inch nonstick pan over medium heat for about a minute.
Pour the eggs into the middle of the pan and let them cook for a few seconds, undisturbed, then reduce the heat to medium-low.
Using a rubber spatula, continuously swipe eggs from one end to the other across the bottom of the pan in various directions to form medium, soft curds of scrambled eggs.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds.
Remove the pan from the heat when the eggs are mostly cooked, but a little liquid egg remains.
Fold the eggs over on themselves, bringing them together.
Transfer eggs to a warm serving dish.
Finish to taste with some freshly cracked pepper.
Garnish with chopped fresh herbs, if desired.
