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Crack the eggs into a small bowl, add the water, salt, and pepper, and beat with a fork until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Stir in the chives, parsley, thyme, and tarragon, if using.
Heat the olive oil in a 10-inch nonstick skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute.
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