[MIchaelTArchangel]

A better title would be “How to F*** Up Scrambled Eggs”.

[Jeff Chandler]

My Scrambled Eggs:

1. Mix the eggs in a bowl with a dollap of heavy cream.
2. Heat a pan at medium hot, add a good sized chunk of butter.
3. When the butter is mostly melted, pour in the eggs and lower the heat.
4. Allow the eggs to set, but not burn. Turn large portions at a time with a silicone bowl scraper, but DON'T OVERDO, just enough to keep the bottom of the eggs from drying. If you turn too often, you will end up with tiny curds instead of thick, glorious scrambled eggs. The farther along the cook, the less you should turn. If you're worried about burning, turn down the heat and take your time.
5. When closing in on done, turn off the heat and continue turning IF NEEDED. Watch closely and resist the urge to turn just one last time.
6. When the eggs are still moist and tender but not wet, pull the pan from the burner. Season and serve.