Classic Scrambled Eggs

Instructions

1. 1

   Crack the 4 large eggs into a bowl.

2. 2

   Add 2 tablespoons of milk to the eggs.

3. 3

   Season the mixture with salt and pepper to taste.

4. 4

   Beat the eggs and milk together with a whisk or fork until the mixture is well combined and slightly frothy.

5. 5

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

6. 6

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

7. 7

   Allow the eggs to cook undisturbed for a few seconds until they begin to set around the edges.

8. 8

   With a spatula, gently push the eggs from the edges toward the center, letting the uncooked eggs flow onto the surface of the skillet.

9. 9

   Continue to cook, pushing and folding the eggs, until they are softly set and slightly runny in places.

10. 10

    Remove the skillet from the heat as the residual heat will continue to cook the eggs.

11. 11

    Serve immediately on warm plates for the best texture and taste.