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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Place the butter in a microwave-safe mug or bowl and microwave on high for 10–15 seconds, until melted.
Add the eggs, milk, salt, and pepper to the mug. Beat well with a fork until the yolks and whites are fully combined and no streaks remain.
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