Crack all of the eggs into a medium mixing bowl and season with salt and pepper. Mix or whisk the eggs until none of the white remains.

Heat a medium skillet over medium-high heat. Place the butter into the skillet, allowing it to bubble in the pan, but do not burn it.

Turn the heat down to low and add the eggs into the skillet.

Every 10 to 20 seconds, use the turner or spatula on an inverted angle to pull the eggs from the perimeter of the pan to the center of the pan. The eggs should pull away easily from the skillet. Chop the eggs with the spatula. Take the eggs off of the heat if they begin to cook too quickly.

Continue pulling the eggs from the edge of the skillet toward the center of the pan and chopping until the eggs a little liquid left. Take the eggs off the heat and chop and flip the eggs until they are cooked. The eggs should not be burnt, nor should they be runny, but creamy and silky. Finish with extra pepper.

Serve the eggs on toasted bread, with French toast, or with any of your favorite additives! Try it on homemade white sandwich bread or sourdough.