Crack the eggs into a bowl. Add a pinch of salt and black pepper. If using milk, add it now.

Whisk the eggs vigorously until the yolks and whites are fully combined and slightly frothy.

Heat a non-stick skillet over medium-low heat. Add the butter and let it melt, coating the pan evenly.

Pour the egg mixture into the skillet. Let it sit undisturbed for a few seconds until the edges start to set.

Gently stir the eggs with a spatula, folding them over as they cook. Continue stirring occasionally for creamy, soft curds.

Remove the eggs from the heat just before they are fully set, as they will continue to cook from residual heat. Serve immediately.