Half-And-Half Scrambled Eggs

These come out perfectly....the best scrambled eggs I've ever tasted.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 6  large eggs
• 1⁄3 cup milk or 1⁄3 cup half-and-half or 1⁄3 cup water
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper, if desired
• 1  tablespoon butter or 1  tablespoon margarine

Directions

1. Beat eggs, milk, salt and pepper thoroughly with fork or wire whisk until well mixed.
2. Heat butter in 10-inch skillet over medium heat just until butter begins to sizzle.
3. Pour egg mixture into skillet.
4. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom.
5. Avoid constant stirring.
6. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.