Plain Ole Scrambled Eggs

2 eggs for each person
salt and pepper to taste
1/4 cup milk for every 4 eggs used

For 2 eggs use less than 1/4 cup (too much milk will make the eggs too wet, the eggs will cook up but the excess milk will just sit in the pan)

Beat eggs with a whisk until the whites and yolk are well mixed then add the milk and beat until well blended.

Spray a heavy 9 inch skillet with Pam or use a tablespoon of margarine. You can use butter but it burns very quickly. Preheat pan over medium heat until hot enough to sizzle a drop of water, then add the egg and milk mixture. Let it sit for a minute or two until the bottom starts to thicken then take a large spatula and lift the thickened eggs. Be sure to cover the whole bottom, scraping the bottom as it thickens continue until the eggs are thickened throughout but not dry.