To start, you will want to crack your eggs into a bowl. I wanted to make a large batch for my family for breakfast so I cracked 6 eggs to begin with.

Next, you will use your fork or a whisk to whip the eggs. You want to whip them until all of the eggs break and are mixed well. This might take you several minutes but I promise in the end, it will be worth it!

Once all of your eggs are mixed, add the milk, salt and pepper and continue mixing. You want the milk to be blended right into the egg mixture. In the end, it should all look one color.

Turn your stovetop on low-medium heat and set your frying pan on top. Do not add the butter to your pan until right before you pour your egg mixture into it or you will end up getting an ugly browning on the bottom of your eggs.

Add the butter and once it begins to melt, move the butter around to coat the entire pan and then immediately dump the egg mixture inside. Allow this to cook for about 2-3 minutes until you start to see the edges cook a bit.

Take your spatula and gently push the egg mixture from the outside edges inward towards the middle. You will start to see the eggs "fluff" up right in front of your eyes. Continue doing this step until your eggs start cooking and getting nice and fluffy. The secret to these eggs is cooking slow and fluffing the eggs as they cook.

Once you see that most of the milk is cooked out, you can turn off the heat and remove the eggs from the pan.

Top off with a dash of salt and pepper, chives or fresh parsley.

Serve and Enjoy!