2 eggs
1 tbsp. water
1/8 tsp. salt
Dash of pepper
1 tbsp. butter

Beat together the eggs, water, salt and pepper with a fork until combined, but not frothy. In a 6 or 8 inch skillet with flared edges, heat the butter until hot. Lift and tilt the pan to coat the sides. Add egg mixture. Cook over medium heat. As eggs set, run a spatula around edge of the skillet. Lift the eggs to allow the uncooked portion to flow underneath.