Replies

My Scrambled Eggs:

Mix the eggs in a bowl with a dollap of heavy cream.
Heat a pan at medium hot, add a good sized chunk of butter.
When the butter is mostly melted, pour in the eggs and lower the heat.
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.
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.
When the eggs are still moist and tender but not wet, pull the pan from the burner. Season and serve.

That’s solid, and how I do my eggs 50% of the time. Another option is “soft” scrambles, where you turn on medium-low heat and slowly stir until the eggs form small curds. Takes a lot more time though.

I've been enjoying scrambled eggs French style. You constantly stir them, take them off the heat to scrape the sides of the pan, return to heat, constantly stir. Repeat four or five times.

As you say, take off before completely done. You have to pay attention to get them off at the right instant so they don't dry out; you want them moist. There are no large hard curds, just soft creamy eggs. I've become a real fan of this technique.

The other tip I ran across somewhere is to use a "saucier" pan rather than a regular frying pan. The saucier has a gentle transition from the flat bottom to the sides, so you get some cooking up the sides of the pan and it is a lot easier to scrape the bottom and sides using a silicone spatula. Nothing hides out in the sharp corner between sides and bottom. I didn't buy a special saucier, but we have a small nonstick frying pan shaped much like one with the curved transition from bottom to sides. It works really well.