Scrambled Egg

8 Eggs
2 Tablespoons margarine
1/2 Cup milk
Salt and pepper to taste
Melt margarine over low heat in a skillet. Beat eggs, milk, salt, and pepper in a bowl until the eggs are uniform in color. Add to skillet and heat through, increase the heat somewhat and with a spoon shove the eggs about gently but with accelerating speed, turning with them if necessary, until they have thickened but are still soft. Serves 8.Optional items can be added; sautéed diced onions; ground mace; shredded cheese; chopped, peeled, seeded, sautéed tomatoes flavored with basil; sour cream with chives; bacon bits; sautéed mushrooms