In a medium size mixing bowl, add the eggs, milk, and Sriracha sauce.
Whisk vigorously until the sriracha sauce combined evenly to the egg mixture.
Now place a skillet over medium heat. And add butter.
Allow the butter to sizzle and spread to the entire bottom of the skillet evenly.
Now add the egg mixture.
Wait for about a minute until the eggs start to cook and set at the bottom.
Then, occasionally stir until it becomes creamy without burning at the bottom.
Remove the pan from the heat when the eggs are cooked to your desired consistency.
Serve the Sriracha scrambled eggs as a standalone dish or as a side dish.
Notes
Storing Ideas:In the refrigerator. Store the leftover sriracha scrambled eggs for up to two days. Freezer. This stays good for up to 4 months. For reheating. Gently microwave in 30-second intervals. Or reheat over the stove by tossing it over butter until they are warmed through.