For the Scrambled Eggs
For each portions, beat 3 eggs well and season with salt and pepper. Add liquid (about 1 tablespoon), if using. Heat a small nonstick sauté pan over medium heat and add butter, tilting the pan to coat the entire surface. The pan should be hot, but not smoking. Pour the egg mixture into the pan and cook over low heat, stirring frequently with the back of a fork or a wooden spoon, until the eggs are soft and creamy. Remove the eggs from the heat when fully cooked but still moist. Sarve at once on a heated plate.