In a medium bowl, crack the eggs and add the milk or cream, salt, and black pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.

Melt the butter in a non-stick skillet over medium-low heat. Ensure the butter coats the entire bottom of the pan.

Pour the egg mixture into the heated skillet. Allow it to sit undisturbed for about 30 seconds, letting the edges begin to set.

Using a spatula, gently push the cooked egg from the edges towards the center of the pan. Tilt the pan to allow the uncooked liquid egg to flow underneath the cooked portions.

Continue cooking and folding the eggs for 2-3 minutes, or until they are mostly set but still slightly moist and creamy. Avoid overcooking to keep them tender.

Remove the skillet from heat and serve the scrambled eggs immediately. Enjoy plain or with your favorite breakfast sides.