Crack eggs into a bowl.

Add milk or cream if using.

Whisk vigorously until the yolks and whites are fully combined and slightly frothy.

Heat the pan:

Place a non-stick skillet over medium-low heat.

Melt butter or heat oil until it coats the pan.

Cook the eggs slowly:

Pour the whisked eggs into the skillet.

Let them sit undisturbed for a few seconds until the edges just start to set.

Scramble gently:

Using a spatula, gently push the eggs from the edges toward the center.

Continue slowly folding, turning, and moving the eggs until they are mostly set but still slightly runny.

Finish and serve: