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Beat the eggs with salt and pepper.
Pour the eggs into a medium-hot, butter-slicked 10-inch skillet.
Scrape the bottom and sides of the skillet to form large curds.
Once the eggs appear clumpy but still shiny and wet (about two minutes), drop the heat to low.
Switch to a gentle folding motion to keep from breaking up the large curds.
When the eggs look cooked through but still glossy (about 45 seconds later), slide them onto a plate to stop the cooking process.