Scrambled Eggs

This is a Dinah Shore recipe. She was an entertainer back in the 60's, and authored several cookbooks.

Eggs
Salt and pepper
Butter or margarine

Break as many eggs as you want (3 per person) into a bowl. Season and whisk lightly with a fork, just to break up the yolks. You don't want the yolks completely mixed into the whites.

Using more butter than you would normally (about 2 Tbs per 3 eggs), and a hotter skillet than you normally would, cook the eggs. Now this is important, DON'T KEEP STIRRING THE EGGS. Just move them around in the pan a few times to keep them from browning. If you keep stirring scrambled eggs, you end up with little pieces of over-cooked eggs (yuck!).

Before anyone else in the world would say they were done, remove them from the heat. Check on your toast. Give them another swirl and serve.