[livius]

Try the French technique sometime...add a tiny bit of cream or even water to the beaten eggs, keep stirring them constantly over medium heat and DO NOT overcook. Take them off before they’re “done.”

The result is fluffy, creamy, curdy but fully cooked scrambled eggs. I like mine soft, so other folks might not like this.

When I worked in a restaurant, I used the usual high-heat technique. Heat the pan hot (not super hot, no smoking oil or brown butter!), add the egg mixture so it thinly covers the pan and then use a plastic spatula to keep scraping and turning it on itself until it looks right, which will only take a short time. That is, it shouldn’t be too done, since it will continue to cook for some seconds while you’re taking it out of the pan and even afterwards.

That’s one of the reasons people have hard, dry eggs: they take them out of the pan too late.

[mylife]

I agree with cream, have done this since I was a child.

[Political Junkie Too]

I saw Jacques Pepin do this in one of his cooking shows. The secret is to put a pat of cold butter into the eggs in the pan and let it melt while stirring the eggs to softness. This gives the eggs a velvety texture.

-PJ