In a cold pot, crack in the eggs and add the milk.
Over lmedium heat, stir the eggs to roughly mix it first. Then, with a spatula (scrapper) bring up the 'cooked' parts as it curdles. Don't let the eggs stick to the bottom of the pan. The eggs will turn creamy.
As it starts to curd, remove and return to the heat as and when you are ready to allow the eggs to cook a bit more.
Keep doing this until about 3/4 of the eggs have scrambled.
Add the butter and stir through.
Salt and pepper to taste.