In medium size bowl, whisk together eggs, milk, black pepper, and salt until well combined.
Add 2 tablespoons unsalted butter to a 10 or 12-inch skillet. Melt over LOW HEAT until butter melts. This will take about 1 minute.
Pour egg mixture into middle of pan. This forces the butter to the edges of the mixture where it's needed.
When edges start to turn solid (2-3 minutes), use a spatula to gently fold eggs from outside edges into the center. Keep folding until no more liquid remains. Scrambled eggs will be soft and fluffy. For firmer eggs, allow to cook a minute or two longer.
Immediately remove skillet from heat and transfer scrambled eggs to a warm plate. Rest eggs for one minute to finish cooking before serving.
HELPFUL TIPS: To make scrambled eggs with a brown crust, cook a minute longer. They will be firm instead of soft and fluffy. To keep scrambled eggs hot, serve on a warm plate.