Classic Scrambled Eggs

Instructions

1. 1

   Crack the 8 large eggs into a mixing bowl.

2. 2

   Add 1/2 cup of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl.

3. 3

   Whisk the mixture until well combined and slightly frothy.

4. 4

   Heat a non-stick skillet over medium-low heat and add 2 tablespoons of butter.

5. 5

   Once the butter has melted and is slightly bubbling, pour the egg mixture into the skillet.

6. 6

   Let the eggs sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edges to the center.

7. 7

   Continue to cook, stirring occasionally, until the eggs are softly set and slightly runny in places.

8. 8

   Remove the skillet from the heat and let the residual heat finish cooking the eggs.

9. 9

   Serve immediately while hot.