Step one. Beat eggs, milk, salt and pepper in medium bowl until blended.在中碗中攪拌雞蛋，牛奶，鹽和胡椒粉，直至混合均勻。＊blended「混合」

Step two.Heat butter in large nonstick skillet over medium heat until hot.將大不粘鍋中的黃油加熱至中火。＊skillet「煎鍋」

Step three.Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.倒入雞蛋混合物。 當雞蛋開始凝固時，用刮鏟輕輕地將雞蛋拉過鍋，形成大塊軟凝固。＊spatula「炒菜鏟」、forming「成型」 、curds「凝固」

Step four.Continue cooking—pulling, lifting and folding eggs. Until thickened and no visible liquid egg remains. Do not stir constantly. 繼續烹飪-將雞蛋拉出，抬起和折疊。直到變厚為止，並且看不到殘留的液態雞蛋。 不要經常攪拌。＊ lifting「抬」、thick「厚」、 remains「殘留」、 constantly「不斷」

Last step.Remove from heat. Serve immediately.從熱源移開。 立即享用。