• Heat pan on high for 1 minute (make sure it's fully heated!), then add clarified butter or oil. Set the timer for 1 minute while butter melts, heats, and easily covers the pan surface. This time can vary, but as you learn your pan works with your stove, make sure your pan is hot and your butter/oil is fully warmed up and ready for eggs to sizzle. Do not let your fat get to the point of smoking. When butter or oil moves around your pan quickly and easily when you use your wrist to tip the pan in a circular motion, your pan is ready. Vice versa, if the oil or butter moves slowly and doesn't coat your pan, wait a little longer as your fat is not hot enough to create a non-stick surface. This will take practice to know. Use the 1 minute above as a guide.
• When pan and fat are hot and about to bubble, pour in eggs and working quickly with a firm spatula or spoon, scrape eggs toward the middle, so the oil or butter follows your swipe and recoats the pan.
• Fold and slightly break apart eggs as needed to maintain fluffy folds and cook insides as much as you like. Again, learn the kind of eggs you prefer. I prefer mine slightly wet and one last fold to cook the wet layer, then I'm done.
• When ready, remove from heat to stop eggs from frying and drying.
• Pan should remain clean if the pan and your butter/oil are hot enough.

See problem shooting below the recipe!