Proper Scrambled Eggs - cooking recipe

Ingredients

8 tablespoons unsalted butter
8 large eggs
2 tablespoons water
coarse salt & freshly ground black pepper

Preparation

Heat 6 tablespoons butter in a heavy skillet over medium heat. Beat the egg with a fork in a bowl until smooth. You don't want them frothy, and you don't want globs of white left either. Beat in the water.
When the butter has melted, pour in the eggs. Season with salt and pepper and stir. Let the eggs start to set a bit, then stir with a big wooden spatula, making sure you scrape the bottom of the skillet.
Keep on cooking, stirring and scraping the bottom of the skillet frequently, until the eggs are almost set but still runny. Cut the remaining 2 tablespoons butter into bits and stir it in . The eggs should still be slightly undercooked. Turn off the heat.
Scrape the eggs onto a platter or onto breakfast plates and serve right away. The eggs will finish cooking and be beautifully creamy by the time you get them to the table. Scrambled eggs are like pasta--they are not meant to wait.