The following recipe is from Joy the Baker Over Easy: Sweet and Savory Recipes for Leisurely Days by Joy Wilson.
Telling someone how to scramble eggs might be a bit like writing a recipe for boiling water. Eggs + pan + heat = rather fine scrambled eggs, no matter what you do to them. Fine eggs are one thing, but great eggs are slightly more elusive. There are some tricks, from seasoning to heating and stirring, that make all the difference. I consider very good scrambled eggs an important life skill. Great eggs are that serious.
3 large eggs
2 tablespoons whole milk
1/2 teaspoon soy sauce
1 tablespoon clarified butter
Small squeeze of fresh lime juice
Freshly cracked black pepper