Crack eggs into a small bowl one at a time, transfer to a medium bowl and whisk until well blended. Add the 1/4 cup of milk or cream, reserving the smidgen more for later in the process.
Over medium-low heat, melt butter in large nonstick saute pan reduce heat to low. Pour the eggs into the pan and using a rubber spatula or wooden spoon, gently stir the eggs and continue to cook over low heat.
When the eggs turn into soft, creamy curds and have nearly lost the “raw egg look” toss in the marjoram, thyme, scallions, Parmesan cheese, and salt and pepper; stir to mix throughout.
Once the eggs are no longer runny, but still creamy and moist, pour the smidgen of milk on the eggs to stop the cooking, remove from the heat.