LogFAQs > #964101151

Eggs into bowl, small splash of milk per egg, pinch of salt and pepper, plus anything else I want to add (often a mild hot sauce), mix them thoroughly. Melt some butter in the pan on medium heat, dump eggs in once butter is fully melted. Let it sit for ~20 seconds without doing anything, then start gently lifting it off the sides and bottom of the pan with a spatula to keep it from cooking unevenly without disrupting it too much. Once it starts to solidify (~1 minute), I let it sit undisturbed for another ~30 seconds until most of it has solidified, then I give it a more vigorous stir that breaks it up into large curds. Once broken, I stir it gently for another few seconds until the liquid egg has almost completely disappeared, then it's on to the plate where those last few runny bits finish cooking themselves.