1. To start preparing the eggs, whisk them together. Crack the eggs into the mixing bowl and whisk them until they’re thoroughly combined and there are no yolk visible. Add ¾ teaspoon of salt and a few grinds of black pepper to taste.
2. Prepare the pan by heating it up. Over medium-low heat, heat the nonstick pan. Toss the butter around in the pan until it melts and coats the pan. If it foams up a lot and starts to brown, remove it from the fire and set it aside to cool. If the butter begins to brown, replace it with fresh butter.
3. Pour in the eggs. Pour the eggs in slowly. Allow them to heat for a few minutes until the egg begins to turn opaque on the bottom of the pan. If they’re starting to set too quickly, reduce the heat even more: creamy eggs require mild heat.
4. Consistently scramble the eggs. To ensure that the eggs cook evenly, use the spatula to move them over the pan like a bulldozer. Without pausing, continue scrambling in this manner.
5. Long, slow cooking and steady movement are essential for light, delicate scrambled eggs.
6. If desired, add chopped fresh herbs or chunks of ham or cheese as the eggs begin to set. Now is the time to make a toast if you’re making it. Mix-ins are optional though.
7. Arrange the eggs on a plate. Spoon the eggs onto the warmed plates gently.

Watch this video recipe to learn various ways to make your eggs.