Break eggs into a bowl. Add in salt (and pepper if you are adding).
Whisk well. Try it whisk for couple of minutes so eggs will turn fluffy.Pro-Tip: if you like cheesy scrambled eggs, add your favorite cheese now. Grate it and whisk it with eggs. Cheddar cheese, mozzarella are best.
Into a non stick pan add butter. Melt butter and coat it all around the pan in medium low heat.
Add egg mixture. Wait for few seconds for the base of the eggs to settle.
Now using rubber or silicone spatula gently sweep the egg around and fold. This will move the cooked eggs from the base onto the top, allowing raw eggs at the top to spread down and preventi eggs from over cooking.
It’s crucial to move the eggs gently by moving around and folding it and pausing for 2 to 3 seconds between folds to allow eggs to cook.
As you scoop and gently fold the eggs it forms a pile of soft curd.
Continue to cook by constantly sweeping around and folding eggs until eggs hold together and forms a loose custard-like mound that are barely set and still can spread. Eggs will be slightly underdone.
Doesn’t take more than 60 seconds (when you cook 3-4 eggs at a time). I timed it!
Remove skillet from heat, as residue heat of the pan will continue to cook the eggs.
Transfer to a plate or serving dish immediately.Pro-Tip: DO NOT let eggs sit in the skillet even for few seconds. Remove from heat and quickly transfer to serving dish.
Serve egg scramble with toasted bread, with croissant, bagel, baguette, or any bread. With crispy bacon on the side, pure bliss!