These light and fluffy Scrambled Eggs are creamy and moist using the best technique for an easy weekday breakfast.

4 large eggs

1/2 tbsp salted butter

salt and pepper to taste

Whisk eggs in a small bowl until the mixture is a solid, unified color (no clumps of egg whites or yolk).
Heat a non-stick pan over medium heat and add in the butter, swirling to coat the pan. Let the butter start to bubble slightly, then pour in the eggs.
Let the eggs sit for about 20 seconds, letting the bottom layer of the eggs start to cook. Use a wooden spoon or spatula to gently push or pull from the sides of the pan, towards the center of the pan, scraping the bottom layer. The top layer of eggs should fill in the gap where you just scraped. Let that layer cook, and then push and pull again.
Keep doing this until the eggs are cooked and still look glossy and moist, then REMOVE the pan from the heat. The residual heat will continue to finish cooking the eggs without overcooking.
Season with salt and pepper to taste. Enjoy right away.