In a mixing bowl, crack the 4 large eggs. Add the 2 tablespoons of milk (or cream), a pinch of salt, and black pepper to taste. Whisk the ingredients together until well combined and slightly frothy.

Heat a non-stick skillet over medium-low heat. Once the skillet is warm, add the 1 tablespoon of unsalted butter and allow it to melt, coating the bottom of the skillet.

Pour the egg mixture into the skillet. Let it sit for a few seconds until it just begins to set around the edges.

Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue this for about 3-4 minutes, or until the eggs are mostly cooked but still slightly soft and creamy.

Remove the skillet from the heat once the eggs are cooked to your desired consistency. Serve immediately.

Feel free to enhance your scrambled eggs by adding ingredients such as cheese, herbs, or vegetables for extra flavor.

Adjust the cooking time if you prefer your eggs softer or firmer.

For a lighter version, you can omit the butter or use a non-stick spray.