Perfect Scrambled Eggs
- - unsalted butter, 1 ½ tsp. per egg
- - beaten eggs, 2 per person, seasoned with kosher salt and coarse ground black pepper, to taste
In a nonstick skillet over medium heat, melt 1 ½ tsp. butter per egg. Add eggs; using a spatula, stir occasionally and gently while moving the pan on and off the heat. Let the egg mixture heat up, then move it off heat while stirring and distributing that heat throughout. When the eggs appear to stop cooking, move them back to the heat for a few seconds and then off again to stir. Repeat until the eggs are almost done but still quite soft and glossy. Eggs will continue to cook when they are finally removed from the heat; remove them from the hot pan right away so they don't overcook. Serve immediately.