Preparing Scrambled Eggs

Crack eggs into a bowl. Whisk or beat together 1 tablespoon of milk per egg with a pinch of salt and pepper. In a large nonstick skillet, melt butter over medium heat. Pour in egg mixture. As the eggs start to set, gently pull them across the pan with an inverted spatula or wooden spoon, forming large soft curds. Continue lifting and folding the eggs until the mixture has thickened an no visible liquid remains.