The fact that you googled "how to make scrambled eggs" and ended up here is both concerning and validating. Concerning because...eggs. Validating because at least you found a site that won't make you read about my childhood first. Let's do this.
Crack the eggs into a bowl. If you get shells in there, fish them out with a bigger piece of shell - it works better than your fingers. If you somehow manage to get more shell than egg, start over and reconsider your life choices.
Beat the eggs with a fork until the yolks and whites are combined and it looks uniformly yellow. Add milk now if you're using it. Don't overbeat - you're making eggs, not a protein shake.
Heat the butter in a non-stick pan over medium-low heat. Wait for it to melt and get a little foamy. This is not the time for high heat unless you want rubber eggs.
Pour in the beaten eggs. Let them sit undisturbed for about 20 seconds. Yes, actually count. "One Mississippi, two Mississippi..." You get it.
Using a spatula (rubber works best), gently push the eggs from the edges toward the center. Let the uncooked egg flow into the empty spaces. Keep doing this gently. Don't stir like you're mad at them.
Here's the key: Remove from heat while they still look slightly wet. They'll continue cooking from residual heat. If they look done in the pan, they're already overdone. Trust me on this one.
Season with salt and pepper. Eat immediately. Scrambled eggs wait for no one - they get sad and rubbery if you leave them sitting.
Stuff You Might Need
A non-stick pan. Seriously, for eggs, non-stick is the way. A spatula. A bowl. A fork. If you don't have these things, I have questions about how you've been surviving.