Creamy scrambled eggs finished with reserved yolks

Preheat the pan over relatively low heat.

Crack two whole eggs into one bowl and two yolks into another.

Beat the whole eggs with a little salt; salting before scrambling keeps them tender. Ideally let them sit about 15 minutes, though here they go straight in. Beat the yolks separately.

Add about a tablespoon of butter to the non-stick skillet and raise the heat a little.

Once the butter foams, add the whole eggs and stir constantly to form fine curds.

When the eggs are almost done, pour in the yolks, shut off the heat and fold everything together using the residual heat.

Serve with toast.