Whisk the eggs

• Crack the eggs into a bowl.
• Whisk vigorously for a long time to incorporate plenty of air so the eggs turn out fluffy.

Season the eggs

• Sprinkle salt and a generous amount of black pepper all over the eggs.
• Keep it simple.

Heat the pan

• Bring a nonstick pan to medium-high heat.
• Test with a few drops of water: if it sizzles, the pan is ready.
• Add the clarified butter and swirl a little all over the pan; a nonstick pan doesn't need much.

Scramble fast

• Pour the eggs into the hot pan.
• Vigorously stir and scrape them around with a spatula for a nice scramble.
• Pull them off the heat a second before they look done, as they keep cooking from residual heat.

Finish and serve

• Top with chili flakes or whatever you like.
• Serve immediately while soft and creamy.