Pour eggs into melted butter, don’t disturb butter layer for a
minute or so.
Eggs should be setting in a thin layer on the bottom. Using a
wooden spoon start folding starting from the center of the pan
out.
Keep folding wet areas into the set areas. Rest for just a few
seconds between folds, especially as it gets close to done.
Eggs are done when there are no wet / shiny areas left. Not
overcooking is key if you want the eggs spreadable on toast -
remember they keep cooking even after the heat turns off.