If you like a super fluffy cooked through, but not brown scrambled egg you've come to the right place! I'm giving you the formula for exactly that. Use this method and you'll have perfect eggs every time.
Heat a pan over medium high heat. Add in the olive oil and butter.
Whisk the eggs really well with a hand whisk and incorporate as much as air as possible. Do not add any water or milk.
Add in the salt and a nice sprinkle of black pepper. I like a good bit of course ground black pepper. You can add it to your tastes.
When the butter and olive oil are melted and just slightly sizzling add in your eggs.
You want to her a nice sizzle when they hit the pan. When the edges just begin the look set start moving them around the pan. Work quickly because your goal is done but not brown or burnt. It's a delicate balance.
When the eggs appear dry and fluffy they are ready to serve.