Scrambled Eggs

Method

1. Crack the 4 eggs into a bowl. Prick the yolks with a fork, add a pinch of salt and pepper, and pour in half a glass of whole milk. Whisk lightly until just combined – do not overmix.
2. Place a non-stick pan over low heat and add a knob of butter. Let it melt completely and lightly brown – it must not start smoking. Remove the pan from the heat.
3. Immediately pour the egg mixture into the pan. Return the pan to low heat and stir gently with a spatula, scraping the bottom continuously.
4. Keep the pan on the heat for 30 seconds, then remove it from the heat for 10 seconds. Repeat this cycle, stirring constantly, until the eggs are creamy and softly set.
5. Turn off the heat. Let the residual heat finish cooking the eggs for a few seconds, then give a final stir.
6. Serve immediately. Optionally, accompany with smoked salmon, cooked ham, or grated cheese.