Scrambled eggs

Prepare all the ingredients.

Break the eggs in a bowl, season...

...and beat using a fork.

Warm a sauté pan with a big knob of butter.

Pour the beaten eggs in the warm pan.

Stir constantly with the wooden spatula scraping the whole surface of the bottom.

When the eggs begin to coagulate and form a cream, remove them from the heat. For large quantities, it is recommended to use a whisk.

The mix must be slightly thick and must coat a wooden spoon.

Stop cooking the eggs by adding a large knob of fresh butter.
Serve immediately.