Now why are these eggs (not only easier but) better than scrambled eggs? Allowing the whites and yolks to cook a bit separately first means that each bite has a different yolk:white:milk:pepper ratio, and therefore a different taste. Nothing dramatic, but enough to make you appreciate a bite rich with yolks or creamy with milk.
about 1/4 cup milk
1/2 tsp butter...or bacon grease if you've got it!
Heat butter or bacon grease in a non-stick skillet over medium heat. Crack the eggs into the skillet and let them cook until the bottom are solid white. Poke the yolks to break them (if not already broken). Pour milk over top. Using a spatula, gently stir the eggs to lift the cook whites off the bottom. Stir lazily until done - or maybe just a shade before. Add pepper and serve.