Scrambled Eggs

• 8 large eggs
• 2 tbsp whole milk
• Salt and freshly ground pepper

In a bowl, whisk the eggs with the milk and season with salt and pepper. In a large nonstick frying pan, melt the butter over medium-low heat. Pour in the egg mixture and cook without stirring for 1 minute. Using a rubber spatula, gently stir the eggs, allowing the uncooked eggs to run to the bottom of the pan. Cook, stirring often, until the eggs are set but still creamy, about 4 minutes.