For each serving, break 2 eggs into bowl; add 2 tablespoons milk or cream, 1/4 teaspoon salt and dash pepper.
Mix with fork, stirring thoroughly for a uniform color, or mixing just slightly if streaks of white and yellow are preferred.
Heat 1/2 tablespoon butter or margarine in skillet over medium heat until just hot enough to sizzle a drop of water.
Pour egg mixture into skillet.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
Avoid constant stirring.
Cook until eggs are thickened throughout but still moist, about 3 to 5 minutes.