Select the freshest eggs, two large per serving ?

Pre-heat a medium-sized, non-stick sauté pan ?

Crack eggs away from mixing bowl to prevent
including shell fragments ?

Use a whisk or fork to blend yolks with whites
until consistent ?

Add a ¼ teaspoon (5 mL) per egg of clarified
butter or a light oil to the pre-heated pan ?

Adjust the stove to a little above medium ?
butter should melt and bubble slightly ?

Add a pinch of salt and/or pepper to taste ?

Pour eggs into pan and wait for them to begin
to thicken ?

Stir with a wooden spoon or silicon spatula
until evenly cooked ?

Begin pushing the eggs away from the sides of the pan; tilting the pan while to allow the still uncooked egg to run to the sides and cook. Continue this process until there are no more runny portions. Before they completely set, scramble them gently. Immediately removing eggs from the pan; this will result in perfectly moist scrambled eggs.