Easy Scrambled Eggs: The Perfect Breakfast Classic

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1 tablespoon butter
• Salt, to taste
• Black pepper, to taste
• Chopped chives or parsley, for garnish (optional)

Instructions

1. Crack the eggs into a medium mixing bowl, add the milk, and season with salt and black pepper, then whisk until the mixture is well combined and slightly frothy.
2. Melt the butter in a non-stick skillet over medium heat, ensuring it coats the bottom of the pan evenly.
3. Once the butter is melted and bubbly, pour the egg mixture into the skillet and let it sit for a few seconds without stirring.
4. Using a spatula, gently stir the eggs in a circular motion, folding them as they begin to set, allowing the uncooked eggs to flow to the bottom of the pan.
5. Continue stirring occasionally until the eggs are mostly set but still slightly runny, about 2-3 minutes, then remove the skillet from the heat.
6. Let the residual heat finish cooking the eggs, then serve immediately, garnished with chopped chives or parsley if desired.