Non-stick Scrambled Eggs

Scrambled Eggs
(that don't stick to the pan)

8" fry pan
1 tbsp butter
3 eggs
3 tsp milk (1 for each egg)
1 dash salt
1 dash black pepper

Place the pan on a cool range and set the burner at medium-low.  I used a 3.5 setting.  Allow the pan to gradually heat up.  Add 1 tbsp of butter and let melt, covering bottom surface of pan.  Allow butter to start sizzling before adding the eggs.

Whisk eggs and milk in a small mixing bowl and pour ingredients into the fully heated pan.  Salt and pepper to taste.  Use a wooden spoon or spatula to move eggs around, allowing uncooked portions to make contact with the pan.  Continue to cook eggs just until eggs have set.  Remove from heat, moving eggs around one final time before serving.

The use of butter is not optional.  I have not tried this recipe with substitutes.  If you allow the pan to fully heat before applying the eggs, they will cook up nicely and not stick afterwards.