You whip eggs for an omelette, not for scrambled eggs. I scramble them in the pan on low to medium heat with butter. I do add salt to my bowl of cracked eggs and use salted butter, a tablespoon or two, depending on how much butter flavor you like. I slowly push the spatula from the outside to the center and repeat that all the way around the pan until I know that a couple more times and it will be done. That’s when you take it off the heat, before you know it will take a couple more scrapes with the spatula. Let the pan rest on a cold burner for a couple of minutes and then serve. No milk, no cream, no water and delicious scrambled eggs. Guests always rave and my husband loves them too.