Scrambled Eggs

Ingredients：
   8 nos          Eggs
1/3 cup          Milk
1/4 tsp           Salt
   3 tsp           Butter

Method:

1)  Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
2)  Heat a heavy-bottomed nonstick sauté pan over medium-low heat.
3)  Add the butter and let it melt.
4)  Add the milk to the eggs and season to taste with salt and white pepper.
5)  Then, grab your whisk and whisk as much air as possible into the eggs.
6)  When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs.
7)  Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
8)  With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.
9)  Repeat with the other edges, until there's no liquid left.
10)  Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm.
11)  Don't break up the egg, though.
12)  Try to keep the curds as large as possible.
13)  If you're adding any other ingredients, now's the time to do it.