Simple Scrambled Eggs

Directions

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.