Heat a large non-stick skillet over medium-low heat. Melt the butter or grease lightly with cooking spray.
In a medium bowl, whisk the eggs with water 1 minute. Pour into the skillet once the butter has melted.
Using a rubber spatula, pull the cooked eggs on the outer edge to the center, creating circles. Keep stirring until eggs are 95% cooked through. Remove from heat. Season with salt and pepper.
Notes
Tips for the perfect scrambled eggs:
Use high quality and fresh eggs for better results. Don't cook more than 6 at a time or the pan will get too crowded.
Add 2 Tablespoons milk or water to create a fluffier texture.
Whisk the eggs for 1 good minute. The mixture should be light and completely mixed.
Lightly grease the skillet with nonstick oil or butter.
The key to is to keep the heat low. Cooking them too fast will make them hard.
Season the eggs towards the end to avoid drawing any moisture out.
Remove from heat while they still seem a little wet. They will continue to cook in the pan until done.
Variations: For a little more flavor, mix in chopped chives or shredded cheese. For more heat, mix in salsa or hot sauce.Storage: This is best eaten immediately and I wouldn't recommend keeping leftovers.