Crack the eggs in a small non-stick pan and add in the butter.
Place the pan over medium heat and stir together with a wooden spoon to mix them together. Continue to stir frequently, until curds start to form at the bottom, about 30 seconds. Start stirring the egg mixture every 5 to 10 seconds, scraping the sides and bottom until the eggs reach just below your desired doneness (the eggs will finish cooking with the residual heat).
Transfer the eggs onto a serving plate and season with the truffle salt and black pepper. Serve immediately.
NOTES
- I learned this technique of scrambling eggs from Gordon Ramsay and he actually had a video on it. Great way to learn how to cook scrambled eggs!