For each serving, break 2 eggs into a bowl with 2 tablespoons milk (or cream), 1/4 teaspoon salt and a dash of pepper. Mix with a fork, stirring thouroughly for a uniform yellow, or mixing just slightly if streaks of white and yellow are preferred.

Heat 1/2 tablespoon butter in a skillet over medium heat until just hot enough to sizzle a drop of water. Pour egg mixture into skillet.

As the mixture begins to set at bottom and side, gently lift the cooked portions with a spatula so that the thin, uncooked portions can flow to the bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist (3-5 minutes).

Variations:
for each serving add 2 tablespoons of...
-shredded Monterey Jack, Cheddar, or Swiss cheese
-chopped mushrooms
-parsley
-green pepper
or for "Jessica's Special Scrambled Eggs" a desert-like variation, with a sweeter cookie-like flavor, add vanilla and cinnamon.