- 4 eggs
- ¼ cup of milk
- Salt and pepper
- 2 ½ tsp of butter
Lightly beat the eggs, and then beat again with milk and a pinch salt and pepper in a bowl until blended.
Heat the butter in a large non-stick skillet over medium heat until hot, and pour in the egg mixture.
As the eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.
Continue cooking – pulling, lifting and folding eggs – until thickened. No visible liquid egg should remain and you must not stir constantly. Voila, your scrambled eggs are ready! Enjoy.