Creamy Scrambled Eggs with Dill & Chives

The way i learned to make scrambled eggs in culinary school was “low and slow” over a double boiler, which results in the creamiest, most sublime scrambled eggs you can imagine. But who wants to bother with that when there’s a faster, easier way? I’m not the first to discover this trick—in fact, I pinched the idea from Food52’s Genius Recipes column—but by adding a little cornstarch and milk to the eggs, you get delicate, creamy scrambled eggs and you don’t have to fuss over them one bit.</