Breakfast today will be a bowl of scrambled eggs. None of that toast nonsense, just soft & moist, almost custard-like consistency (if you like lumpy custard) milk & egg mix.
Traditional recipes allocate a certain number of eggs to a certain volume of milk, leading to inconsistencies because the eggs aren't always standard.
My recipe uses the discarded eggshell to measure the amount of milk used. It's the rate of ½ a shell of milk per egg.