Melt your butter in an 8-inch nonstick skillet over medium-high until it gets bubbly; diner-style scrambles do not fear heat.
While butter melts, break eggs into a small bowl. Use a fork to beat them like they owe you money until completely blended and slightly frothy. Stir in the pepper and salt.
Add egg mixture to pan; start pulling the eggs from the sides of the pan into the middle (the edges cook faster than the center). Big, fluffy curds will start to form--exactly what you want. Keep it up, pulling the eggs from around the pan for about 3 minutes. The second all the runny egg is fully set--there's an eggshell-thin line between fluffy, firm eggs and tough, dry ones--pull the pan from the heat and slide the eggs onto your plate.