Crack the eggs into a bowl. Season with salt and a pinch of cayenne. Beat for 30 seconds with a whisk to loosen them up.
Ideally, your pan should have high sides and a rounded bottom. Put a little bit of butter in the pan over a medium flame; let it get nice and foamy, but it shouldn't take on any color.
Dump the eggs in all at once. Let them sit for 15 to 20 seconds. Whisk them vigorously for 60 seconds to get really fine, soft, loose curds. Take them off the heat.
If you want to add cheese, use just a little bit of the smallest possible pieces and whisk them in now. I use American. A French Camembert or cream cheese is really good.
The process takes about 2 minutes. Using a whisk to get the curds nice and small is a classic French technique, but I happen to have learned it from my mother.