• In small bowl, beat together eggs and milk with salt and pepper.
• In a pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water.
•  Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

MICROWAVE:

• In a custard cup, beat together eggs and milk with salt and pepper, omit or add butter, as desired.
• Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes.
• Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute.