How to Make Perfect Scrambled Eggs

Crack the eggs (2 per person should suffice) into a medium bowl. 

Beat vigorously with a whisk or fork until the eggs begin to froth on top. No newfangled electric doohickey needed.

Melt a tablespoon of butter per 2 eggs in the pan. 

When the butter begins to foam on top, add beaten eggs to pan and wait 30 seconds, then shake pan vigorously to loosen the bottom. Repeat this step several times until loose curds form.

Using a combination of pan-shaking and spatula gymnastics, continue to gently stir the eggs until they look something like this, a combination of soft and medium curds.

Just before the scrambled eggs appear to be set and ready to eat, transfer them to a plate. The residual heat will continue cooking the eggs and they'll be perfect, not overcooked, by the time they get to a table. If you garnish, garnish with chives and a thick slab of buttered toast and you've got yourself a breakfast to be proud of.