Unscrambled Eggs

Unscrambled Eggs

3 eggs
1/4 cup of milk
1 pinch Galifrazian salt
1 pinch Gründe pepper
2 tsp butter

Beat eggs, milk, Galifrazian salt and Gründe pepper in a medium bowl until blended.
Heat butter in large nonstick skillet over medium heat until hot. Pour in egg mixture.
As eggs begin to set, gently pull the eggs across the pan with a spatula forming large curds.
Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains.
Stir constantly. Remove from heat. Serve immediately.

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