ayam work as a cook before lol.

scramble eggs... you need a pot/pan with a thick bottom and a soft spatula. then with a cold pan, drop in your butter and whisk it up non stop to avoid getting those brown marks. take it in and out of the flame.. the thick bottom pot/pan will keep the heat. continue putting it over and off the flame while whisking untill your butter fully melted and mixed into the eggs... that's a sign that the eggs are warm enough and can be served anytime. Depending one how cooked you want it to be.

or you can do bain-marie and whisk for a french one and never will burn the eggs. But it will take almost forever to cook.

Didn't you know? food is the greatest gift