Melt the unsalted butter in a non-stick pan or heat the oil in a non-stick pan over medium low heat. Start your pan before you crack your eggs and it will be perfectly heated by the time the eggs are ready.
Crack the eggs into a bowl that gives them a bit of room. Using a fork or a small whisk give them a good what for. You want to not only break the yolk but incorporate a good amount of air into them in the process.
When the butter is just beginning to bubble or the pan warm if you put your hand near it, you are ready to add the eggs. Gently pour them into the pan.
Once the edges have barely set and become opaque, use a wooden spoon or a spatula to start pulling the curds toward the center. Don’t flip anything over, just keep pulling toward the center until no more liquid egg remains. If you have some liquid egg trapped, gently lift the pan to allow it to flow to an empty space.
Immediately transfer your eggs to a plate. Season with a sprinkle of salt and enjoy
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