Half-scrambled eggs

Preheat a cast iron skillet evenly over low heat, about 10 minutes, and add butter; keep the heat very low so the butter does not brown.

Add the eggs whole and cook the bottoms very slowly, so the whites set in ribbons while the tops stay loose, a couple of minutes.

Poke the yolks with a wooden spatula to break them a little, then scramble so the loose yolk and white form a sauce coating large curds of white.

Take the eggs out of the skillet before they are completely cooked, since they carry over.