Leave the milk in the fridge. Grab a flat-edge spatula. Crack open 3-4 eggs into medium saucepan. Dash of salt and pepper to taste. Apply *LOW* heat. As soon as the bottom of the pan starts to turn white, *remove* from heat. *Turn* the eggs with spatula (don't whisk or stir). Re-apply low heat. Repeat this process of applying *low* heat, removing from heat, and turning, until eggs are cooked to desired level. Can be served with shredded cheddar, or not. You'll never go back to whisking milk and eggs in a bowl then burning the shit out of them in a hot frying pan, like the way restaurants or your ol' lady will generally do.