I've only just (after many years) sorted out scrambled eggs. When they are good, they are veeerrrrryyyyy good, but when they are bad, you can have them. So here's what I think makes the perfect scramble
Ingredients (for 1 serve)
1/4 cup pouring cream
Salt and Pepper to taste
Melt the butter over a medium- low heat in a non stick pan. Whisk the eggs, cream, salt and pepper in a jug. Pour into the melted butter and stir with a flat edged wooden spatula constantly as the egg mixture begins to set(a wooden spoon is ok, but the flat edge is really good for getting the cooked mixture away from the bottom easily). After about 3 - 4 minutes most of the egg mixture should be thickening well and some of it setting. Turn the heat down to low and keep stirring to get the consistency even. After another minute it should look like cafe eggs, that's when you remove the pan from the heat and pop straight on the prepared toast to serve.
Finely chopped parsely added to the egg mix makes for a nice hit of green. Today we had them with a couple of short bacon rashers on sour dough toast. If you're doing bacon cook it first and keep warm in the oven, we even do that with the toast so you can serve the eggs straight away.
Secrets to this are the cream, the slow cooking on low and the spatula. If you use milk instead of cream the consistency will be watery, especially if it's low fat. Just have them with cream but less often!