In a small nonstick skillet, melt the butter over medium high heat. Be careful to only MELT the butter. Don’t let it start to brown.

Add your salt and pepper to the skillet.

Crack your eggs into a bowl or liquid measuring cup (or something equally easy to whisk in/pour from), and whisk for a full minute. Really work at fluffing the eggs and getting plenty of air in them.

Pour the eggs into the buttery skillet and reduce the heat to medium. Grab your spatula and gently push the eggs away from the sides and bottom of the pan as they cook. They will be done in about 2 minutes for a soft scramble. 4 minutes for a hard scramble.

Serve hot! Garnish your favorite way.