Scrambled Eggs with Herbs

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10 large eggs

1/4 cup milk, half-and-half, or heavy cream

1 tablespoon thinly sliced fresh chives

2 tablespoons minced fresh flat-leaf parsley leaves

1 1/2 teaspoons finely chopped fresh tarragon leaves

Kosher salt and freshly ground black pepper, as needed

2 tablespoons unsalted butter