Japanese Scrambled Eggs with Nori and Soy Sauce

In a medium bowl, whisk together the eggs, milk, soy sauce, salt, and black pepper until well combined and slightly frothy.

Heat the vegetable oil in a non-stick skillet over medium-low heat.

Pour the egg mixture into the heated skillet. Let it sit undisturbed for about 30 seconds until the edges begin to set.

Gently push the cooked egg from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue this process, folding and scrambling the eggs until they are mostly set but still slightly moist, about 2-3 minutes.

Remove the skillet from the heat immediately to prevent overcooking.

Divide the scrambled eggs between two plates and garnish generously with the nori strips. Serve warm.