Melt the compound butter in a small skillet over medium heat. When the butter is melted, add the shallots. Saute until translucent.

While the shallots are sauteing, add the eggs and water to a small bowl. Scramble with a fork until well mixed. Add the eggs to the shallots and combine using a spatula. Let set in pan for 1 minute, then add the herbs. Continue cooking until eggs are cooked through. Add salt and pepper to taste. Serve hot.