My brother once told me a few years ago that if you can cook an egg well, you can cook anything well. I took that to heart and ask him his techniques with cooking eggs. After reading Jean-Georges Vongerichten's cookbook, he learned a recipe for "The Best Scrambled Eggs." Since then, scrambled eggs has become my best dish.
The recipe calls for no milk, just butter and seasonings. The technique is to constantly stir it and to watch the heat. The result: The creamiest scrambled eggs. Delicious!