|Milk/Light cream||3⁄4 Cup (12 tbs)|
1. Break eggs into a mixing bowl. Add salt, pepper, and milk. With a fork, mix thoroughly.
2. Melt butter in large skillet, tilting skillet so that bottom and sides are covered.
3. Pour in eggs and reduce heat to low.
4. Cook slowly, gently lifting from bottom and sides with a wooden spoon as mixture sets, so liquid can flow to bottom.
5. Cook until set but still moist and slightly underdone.
6. Remove from heat and serve immediately.