Good eggs need almost nothing — which is exactly why most scrambled eggs are ruined by too much.
Ingredients
Method
Crack three eggs into a cold pan with a knob of butter. No whisking bowl, no milk, no cream — pasture eggs bring their own richness. Set the pan over low heat and stir slowly and constantly with a spatula, pulling the curds from the edge to the middle as they form.
The whole job takes four or five minutes and the eggs should still look slightly underdone when you pull them — they finish on the plate. Salt at the very end (salting early breaks the curd), a little black pepper, toast underneath if you're civilized.
That's it. When the yolks are this colour, the recipe's job is to stay out of the way.