How To Make Scrambled Eggs

In a medium bowl, whisk eggs and salt with a fork until egg yolks and whites are homogenous. Add water and whisk until blended. If possible, let sit 10 minutes (The salt will start to break down the egg proteins, leading to more tender scrambled eggs.)

In an 8" nonstick skillet over medium-high heat, heat butter until foaming. Briefly whisk eggs to reincorporate, then pour into pan. Let sit until a very thin sheet of egg forms on bottom of pan, about 5 seconds.

Using a flexible rubber spatula, begin folding eggs from outside edges of pan in toward center of pan. Continue to scramble, moving spatula in a rapid circular motion, until small, fluffy curds form, 1 1/2 to 2 minutes. At this point, the eggs should still appear slightly wet on the surface, but not runny. If they appear dry, they will be overcooked by the time they leave the pan.

Transfer eggs to a plate; season with pepper, if desired.