Right Way Scrambled Eggs

More a technique than a recipe, but worthy of attention if you enjoy this simply prepared classic.

For each serving:
3 large eggs
2 teaspoons unsalted butter (or clarified butter)

Break eggs into a bowl. Heat butter in an 8" or 9" pan over med. high heat. Butter will foam; when it stops, any liquids have now cooked off and pan is ready for eggs. Meanwhile, beat eggs with a fork, using an up and down circular motion. This incorporates air into the eggs, making them light and fluffy. Beat until uniformly blended. Drop a small amount of egg into the pan. If it cooks immediately, the pan is ready. Pour eggs into the center of the pan. Lift eggs from the outer edge of the pan as they cook, folding toward the center. At the same time, while keeping the pan close to the heat, tilt and swirl the pan all around, sending any uncooked portion toward the outer edges. Eggs should be removed from the pan when uniformly set, yet still slightly runny. As eggs cook quickly, the "carry over" cooking time will completely cook them on the plate. Serve on a warmed plate to keep from cooling too quickly, and salt and pepper after cooking, not before or during.