Pour boiling water over the beef and let it stand 5 minutes. Drain, and shred the beef into fine pieces. Combine the eggs, water, salt, and Tabasco. Beat lightly with a whisk or fork. Melt the butter in a heavy skillet and add the chipped beef. Let it frizzle just a bit in the butter -"frizzling" is sautéing lightly until the beef curls at the edges - then add the eggs. With a wooden spatula scrape the eggs from the bottom of the pan as the curds begin to form. Keep the heat at medium low and be patient. Eggs that are scrambled this way are much more delicious and tender, and the curds will be larger and filled with bits of the pungent beef. Do not overcook, for eggs continue cooking when you dish them on a hot platter or plate. When done, give them a few grinds of black pepper and a dash of chopped parsley. This makes a delicious breakfast dish for four or a good hot hors d'oeuvre for luncheon.