45 - 55 g butter
Whisk the eggs in a bowl, season with pepper (and salt, if you are using unsalted butter).
Reserving a small knob for later, melt the butter on a low heat in a heavy-bottomed saucepan or a double boiler.
Pour in the egg mixture and stir constantly with a small whisk or wooden fork on very low heat.
As soon as the mixture starts to scramble, remove the pan from heat and mix in the rest of the butter. Stir for about 30 seconds, or until the consistency is suitable, and serve.
Recipe source: adapted from "Scrambled Eggs 'James Bond'" from Ian Fleming's short story "Agent 007 in New York".