crack eggs into a medium size bowl and add cream of tartar. Put butter in a small pan and heat it up to medium-medium high.
Meanwhile, use whisk and beat eggs with the bowl at an angle for about 2 minutes. This gets the air into the eggs and make them fluffy. (Yes, your arm will get a little tired, but the finished product will be worth it.) Don't over whip. I was told this would break up the proteins AND make your arms tired. :P.
When butter starts to bubble and sizzle, add eggs to the pan. Let the eggs cook, undisturbed, until it starts to set (or forms a cooked bottom layer).
Move cooked eggs to the middle of the pan with a spatula so the uncooked eggs can spill over to ends of the pan.
When eggs are still pretty runny but almost all cooked, salt and pepper them to taste, then flip them to cook until desired. Some people like them a little runny, while others like them cooked all the way.