In a small bowl crack the eggs and whisk with a fork.

Add the milk and whisk until foamy.

Heat a nonstick skillet on low heat and add the butter.

Pour in the eggs and let them set for a few seconds.

With a spatula form curds of the scrambled eggs while moving from the edge of the pan into the middle. Repeat this step until the eggs start to almost set. Turn off the heat and slice smaller pieces of the eggs with the spatula until it resembles scrambled eggs.

Season with salt and pepper and transfer to plates.