Scrambled Eggs - cooking recipe

Ingredients

6 large eggs
1/3 1/3 cup half-and-half or 1/3 cup water
1/4 teaspoon salt
1/8 teaspoon pepper, if desired
1 tablespoon butter or 1 tablespoon margarine

Preparation

Beat eggs, milk, salt and pepper thoroughly with fork or wire whisk until well mixed.
Heat butter in 10-inch skillet over medium heat just until butter begins to sizzle.
Pour egg mixture into skillet.
As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom.
Avoid constant stirring.
Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.