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10 minutes
4 peopleIngredients
Preparation
Crack the eggs into a bowl and whisk gently with the milk until just combined — avoid overbeating.
Melt the butter in a non-stick pan over low heat.
Pour in the eggs and cook slowly over low heat, stirring constantly with a spatula, pushing the curds from the edges to the center.
Remove from the heat while the eggs are still soft and slightly runny — they will keep cooking in the residual heat.
Set aside a small portion for the baby before seasoning.
Season the remaining eggs with salt and pepper to taste and serve warm.
Tips
For a baby's portion, skip the salt and pepper entirely and cook the eggs a little longer until fully set with no runny parts — mash with a fork before serving.
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