Basic scrambled eggs with milk and butter

Crack the eggs into a bowl, add a small splash of milk, whisk until smooth and slightly foamy

Put a nonstick pan on low to medium-low heat to warm up

Add butter and let it melt fully (no browning)

Pour in the egg mixture and let it sit without stirring until the edges barely start to set

Gently push eggs from the edges to the center with a spatula, slow continuous stirring until soft curds form and it’s still glossy

Turn off the heat and keep stirring briefly so residual heat finishes it without drying

Plate immediately