Ingredients:
4 large eggs
1 pinch salt
4 teaspoons butter
Directions:
Whisk eggs with salt until completely combined and very foamy.
Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.
Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.