Scrambled Eggs in Butter

• 2 eggs
• 1 tbsp butter
• coarse salt

Instructions

1. 1

   Crack eggs directly into a cold non-stick pan. Add butter on top. No whisking yet.

2. 2

   Place pan over medium-low heat. Stir with a spatula, pulling the eggs from the edges to the center.

3. 3

   Every 30 seconds, pull the pan off the heat for 10 seconds. Keep stirring. The goal is small soft curds.

4. 4

   Pull the pan while the eggs still look slightly wet, about 4-5 minutes total. They keep cooking.

5. 5

   Season with salt off heat. Serve immediately on a warm plate.