Pre-salted scrambled eggs

Crack two to three eggs into a bowl with a small pinch of salt, about one gram per three eggs; whisk with a fork until homogeneous.

Let the salted eggs sit 10 minutes.

Heat the nonstick pan over medium-low, froth about a teaspoon of butter, add the eggs.

Stir right away about 10 seconds, scrape down the edges, then stir and shake: three to four times over about a minute for large fluffy curds, six to seven for small creamy ones.

When the eggs leave a trail, give one or two more stirs, spread them out, kill the heat and let carry over 20 to 30 seconds; moist, not wet, with a little shine.