Soft scrambled eggs

Whisk four eggs vigorously with a pinch of salt.

Set a pan over medium or low heat, drop the butter into the cold pan and swirl to coat; it should not be bubbling.

Pour in the eggs and stir slowly while the curds set, a couple of minutes; more stirring for smaller curds.

Take the pan off the heat just before the preferred doneness and let residual heat finish them; return to the heat if needed.

Plate and finish with black pepper and fresh chives.