Chopped parsleyonion, basil or other herbs as desired
1tablespoonsbutter
1tablespoonbacon fat
Instructions
Break the eggs into a deep bowl
Whisk them until foamy
Add the milk and whisk again until bubbly
Melt the butter and bacon grease together in a shallow pan
When the butter starts to sizzle (but before it discolors) add the eggs all at once and turn the heat down to medium low
Give the eggs a minute to set and then gently stir them from the bottom with a wooden spoon
Add a pinch of salt and any herbs you plan on adding
Pull the eggs away from the sides of the pan toward the center with the spoon
As you stir the eggs will begin to coagulate (clump together)
Don't let the eggs stick to the bottom and don't stir too hard. You want to break them up but not too much
Stop stirring and remove the eggs from the heat when they are the consistency you like. Keep in mind that the eggs will continue to cook in the pan for a few minutes so you might want to take the pan off the heat a little before they are done.
Taste for seasoning and add salt and pepper as needed. Serve hot.
Notes
You can cut back on the fat if you wish but no less than a tablespoon.