Whisk the eggs, salt, black pepper, hot sauce and milk until light and foamy in a separate bowl.
Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand. Add the sprinkled of shredded cheese, folding the curds over once again to incorporate.
As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
Sprinkle with herbs of your choice.
TIP by Alton Brown: Odds are you’re going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you’re cooking. Cold plates suck the heat right out of food.