If you like your scrambled eggs soft and creamy, it’s more about the execution than the actual ingredients, although I do find that good quality, pasture-raised eggs yield the best results. Heat a large nonstick skillet over medium-low heat. Whisk the eggs well in a large bowl. Melt the butter in the pan and add the eggs. As soon as the egg mixture starts to set on the outside edges and the bottom of the pan, stir and scrape with a flexible spatula, moving the cooked egg toward the center of the pan. Continue to do this slowly and patiently, until the eggs are soft-set. When you think they are almost done, remove them from the heat (they will continue to set) and season them with salt and pepper to taste.