Scramble Eggs Lao Style per Thoubie

Lao Style Eggs. Delicious with sticky rice.

Heat nonstick pan on low to medium heat. Add enough equal part butter and equal part oil to cover the bottom of the pan. In a separate bowl, add a pinch of salt, garlic powder, and black pepper to eggs and whip. Then add whipped eggs to hot pan. Do not let the eggs sit, keep pushing the edges of eggs to the center of the pan and scramble. Keep moving eggs around and take the eggs out before they are dry. In other words, remove eggs from pan while they are slightly wet and let it sit in bowl before serving.