Scrambled Eggs
Whisk together 2 eggs, 2 tbsp milk, and salt and pepper to taste in a bowl. Melt 1 tsp butter in a skillet over medium heat. Pour the mixture into the skillet and reduce the heat to medium. As the mixture begins to set, gently move a turner or spatula across the bottom and sides of the skillet to form large, soft curds. Cook until the eggs are thickened and creamy, and no visible liquid egg remains.
Source: "Grade A" Family Favourites" Egg Farmers of Ontario, www.eggsite.com