- Cook Time: 5 minutes
- Servings: 1
- In small bowl, beat together eggs and milk with salt and pepper to taste, if desired, until blended.
- In 8-inch skillet over medium heat, heat butter or cooking oil until just hot enough to sizzle a drop of water. Pour in egg mixture.
- As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds.
- Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.