Simple Scrambled Eggs

1. 1

   Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.

2. 2

   Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides.

3. 3

   Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes.

4. 4

   (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.)

5. 5

   Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter.

6. 6

   Serve hot.

No additional tips available.