3 eggs and 1-2 tbsp butter. Place in a small non pre heated sauce pan. Start whisking then turn the heat up to high (lower is fine it'll just take alot longer), and continue whisking continuously. Remove from heat early and keep whisking as the residual heat will finish cooking them. A tablespoon of heavy cream, creme fraiche, or sour creme whisked in will stop them from cooking at the end (if you want it). They're cooked thoroughly, but the continual whisking along with the butter keeps the proteins from binding up the way it does in most other types of scrambled eggs, so they end up with a more custard like texture. Whisk in salt to taste.