2 large eggs
1 tbsp. butter
Cracked black pepper
Hot sauce and/or Worcestershire sauce
1. Whisk the eggs in a bowl with salt, pepper, and cold water to loosen them up.
2.Melt butter over low-to-medium heat. Avoid browning. Pour eggs into melted butter. Too-high heat causes overdone and dry eggs.
3. Allow the eggs to settle and simmer for a minute before stirring them with a heatproof rubber spatula to prevent mushy eggs.
4. Put the eggs on a dish once they're done. If you don't, you'll ruin the eggs. Even after removing the pan from the heat, they'll remain cooking.
5. Last rule before diving in. Scramble eggs when I'm ready to eat. Eggs are easy, but they don't wait or taste better cold.