Crack the eggs into a bowl. Add the milk and salt and whisk for about 30 seconds, until no streaks of egg white remain.
Melt the butter in a nonstick skillet over medium-low heat.
Pour in the eggs and let them sit for about 20 seconds, until the edges just begin to set.
Use a spatula to gently push the eggs from the edges toward the center, forming soft curds. Keep pushing and folding for 2–3 minutes.
Take the pan off the heat while the eggs still look slightly glossy. They will finish cooking from the heat of the pan.
Season with black pepper and serve right away.
