If you cook your scrambled eggs on low with a ratio of one tablespoon of butter per egg you will love it, I promise. Beat three eggs with 3 teaspoons of milk with a dash of salt and pepper. Try not to stir the eggs excessively. Once you see the eggs start to set lift them with a spatula and let the raw egg go to the bottom. Stir gently. Cook for three to five minutes until fluffy and completely cooked.  Carefully break up the cooked mixture.