am sure everyone has their preferred method for preparing scrambled eggs. Mine is to cook slowly over medium low heat. I lightly mix the eggs with some salt. Make sure to add the salt before you have beaten them. The salt will help break down the yolks. I usually don't use pepper at this point since I think it can overpower the delicate flavor. You can always add a fresh ground pepper once they are done. Salt brings out the egginess.
A non stick pan works great for eggs. But I still I add a tablespoon of butter which adds another layer of flavor in addition to helping keep the eggs from sticking.
The cooking technique I use is a constant fold. Pretend that are you folding whipped egg whites into a batter. You don't want to mix too hard, otherwise you will deflate the cake batter. Similar reason here You want to keep the air you incorporated into the eggs and add more during cooking. As they start to cook you will see some small curds form around the pan. Using a rubber spatula you want to turn those curds upside down. The key is not to let any part of the eggs cook too long on the bottom of the pan. Dry, scorched eggs are tasteless. Probably nothing worse to eat except burned garlic.
Keep folding until the eggs just start to come together. When you see they are staying together in the middle of the pan and are slightly glossy, it is time to take them out. There will be some carry over cooking that will cook the eggs more during plating. If you cook them to your preferred doneness level in the pan they will be drier after plating. Your efforts will be rewarded with very fluffy, almost custardy eggs that will melt in your mouth. I will always take well cooked scrambled eggs over an omelette any day of the week.
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