Perfect Scrambled Eggs

4 large eggs
2 tablespoons butter
salt & pepper
butter for greasing the pan

Beat the eggs with a fork or whisk until thoroughly scrambled and the yolks and whites are totally combined.

Chop the cold butter into small cubes and mix into the eggs. Don't over mix, the butter should not melt into the eggs just yet.

Butter a saute pan generously and heat to medium/high. Be careful not to heat the pan too high!

Add the eggs and cook for a minute without touching the the eggs at all. It will form a thin layer that is similar to an omelet. Before it sets up too much, gently stir the eggs with a wooden spoon until cooked through.

Add salt and pepper to taste!

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