Creamy Eggs

Creamy Eggs

(from My Bombay Kitchen)

8 eggs

1/2 cup milk

1 - 2 Tablespoons butter

4 pinches of salt

Whisk the eggs and milk lightly in a small 1-quart saucepan. (We use our small cast iron frying pan.) Add the butter and salt. Over low heat, stir the eggs constantly with a spatula, keeping contact with the bottom of the pan. In 5 minutes or so, the eggs will be creamy, soft, and ready to serve.