Crack eggs into a bowl, make sure it's big enough so you don't spill with vigorous whisking. Beat until they turn pale yellow.

Thin your egg mixture with the milk and now whisk like crazy. Use those muscles and get a good work out. If you're not up for that you can use a hand mixer or stand mixer with the whisk attachment to do the job. Either way, you are trying to incorporate as much air into those eggs as possible.

Heat nonstick skillet over medium-low heat (remember NO high heat). Add the butter and let it melt.

When the butter in the pan starts to bubble or is hot enough to make a drop of water hiss, pour in the eggs mixture. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start).

This is the time to add minced herbs, shredded cheese, sautéed mushrooms, chopped tomato, or anything else you like.

With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds. Repeat until there is no liquid left.

Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become a little more firm.

Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate.