Perfect Scrambled Eggs
Per 2 eggs
2 tablespoons milk
Salt and pepper, to taste
Paprika, to taste
1 tablespoon butter
Break the eggs into a small bowl. Add the milk, salt and pepper, and paprika.
Beat the eggs until they are an even color throughout.
In a small skillet, melt the butter over low heat. Increase heat to medium low and add the eggs.
Cook the eggs, using a spatula to turn sections of the egg from time to time so that the uncooked egg on top flows underneath. Adjust the heat as needed. For best results, remove the scrambled eggs from the pan when they are firm but still a bit moist (about 6–8 minutes).