Scrambled Eggs

This is my specialty.  The secret is to use a non-stick pan and to stir continuously with a wooden spoon in a way that removes any cooked egg from the side of the pan before it has a chance to burn.

1 egg per person
1/2 an egg shell's worth of milk per person
Black Pepper
Knob of butter / margarine

Break the eggs into a bowl.
Remove any debris !
Scramble the eggs with a fork.
Add the milk and stir well.
Add black pepper from grinder.

Put toast in toaster.
Warm the pan and add butter / margarine. Swill around to cover all over.
Add the egg and place over medium to high heat - stir continuously.
When egg starts catching reduce to medium even low heat and continue to stir
Continuously scrape any egg that has caught on the bottom or sides.
When toast pops up remove egg pan from heat and butter toast and put on plates ready, then resume.
Remove from heat completely if you cant keep up with the scraping, then resume.
When all the liquid has almost disappeared remove from heat and serve immediately.

Season to taste.

Good luck.