Perfectly Scrambled Eggs for Two

Melt the butter in a 10-inch, nontoxic, nonstick sauté pan over medium heat. Meanwhile, break the eggs into a fairly large mixing bowl and whisk them until the whites and yolks are well blended. Add the water and salt, and vigorously whisk them until frothy.

When the butter foam subsides, pour the eggs into the pan, lower the heat to medium-low and begin to stir—making sure to stir all parts of the pan to keep the eggs from sticking. Be patient and stir just until the point when the eggs have coagulated and no liquid egg is visible—about 10 minutes. Stir for another few seconds, just to be sure, then slide the eggs onto 2 serving plates and feast, courtesy of Julia Child.