Step 1: Crack and Whisk
Crack eggs into a bowl. Whisk vigorously until the yolks and whites are completely combined and the mixture is uniform in color. You want a smooth, streak-free liquid.
The salt debate: Some chefs add salt at this stage; others wait until the end. If you salt early, the eggs may release a little water, but many experts (including J. Kenji López-Alt) argue it actually makes them creamier. Try both and see what you prefer.
Step 2: Heat the Pan
Place a non-stick skillet over medium-low heat. Add the butter and let it melt slowly. It should foam gently but never brown. If it sizzles, your heat is too high.
