Classic Scrambled Eggs

1. Beat the Eggs

Crack the eggs into a bowl and lightly beat them until the yolks and whites are combined. Season the eggs with a generous pinch of salt and pepper to taste. Optionally, add any chopped herbs for extra flavor.

2. Prepare the Pan

Place a heavy-bottomed 10-inch pan on the stove over medium heat and add a hazelnut-sized piece of butter. Allow the butter to melt and coat the pan, ready when it has just finished foaming.

3. Cook the Eggs

Pour the beaten eggs into the pan and let them sit undisturbed for a moment to set. Once the edges start to firm up, gently stir the eggs with a spatula, continuing to cook until they are slightly looser than your preferred consistency.

4. Finalize and Serve

Transfer the scrambled eggs to a serving plate when they are still a bit runnier than desired. They will continue to cook with residual heat, reaching the perfect consistency upon serving.