1. Crack the 5 eggs into a bowl and beat them lightly with a fork — just enough to combine yolks and whites, leaving some streaks. Add 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 cup (60 ml) whole milk; stir briefly to incorporate.
2. Heat a 10-inch (25 cm) skillet or omelet pan over medium-low heat until warm to the touch when held 2 inches above the surface, about 1-2 minutes.
3. Add 2 tablespoons (30 g) butter to the pan. Allow it to melt completely and begin to foam but not brown, about 30-60 seconds.
4. Pour the egg mixture into the pan. Cook over medium-low heat, stirring slowly and scraping the bottom and sides of the pan continuously with a heatproof spatula, for 3-5 minutes, until the eggs form large, soft, glossy curds and no liquid egg remains visible. Remove from heat while the curds still look slightly underdone, as residual heat will finish the cooking. The finished eggs should be creamy and just set — not dry or rubbery.
5. Transfer immediately to warm plates and serve.
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