I love scrambled eggs, and omelets, and frittatas, and all sort of egg-y things. I use a fork to beat the eggs with milk just enough that they're mixed up, and then I cook them in butter over medium heat. The pan has to be hot before I add the butter, and the butter has to be foaming before I add the eggs. And I fold rather than stir, because I feel like overstirring results in dried out, nonfluffy eggs that remiind me of brunch in my college dining hall.