Whisk the eggs, salt, pepper and milk until light and foamy
Melt butter in a 10-12" non-stick skillet over high heat. When the butter starts to bubble, it's ready for action
Pour in the egg mixture straight into the middle of the pan. Stir slowly with a rubber spatula
As soon as curds begin to form, lower to heat to low. Fold the curds over on themselves while gently shaking the pan with the other hand
As soon as no more liquidous egg is running around the pan, turn off the heat. You want to the scrambled egg to still look somehow wet and moist, not all dried up!
Let the scrambled egg rests for 1 minute before serving. It will still continue to cook