Gary wrote:
> Scramble your eggs in a bowl, add them to a hot pan that includes
> melted butter. Don't cook on high but on medium. Stir constantly
> as it cooks. Good scrambled eggs need to constantly scrambled
> even while cooking.


Oh no, I call BULLSHIT on that one, unless you like rubbery eggs.

The eggs should be added to a non-stick skillet over LOW heat with
melted butter to coat the cooking surface fully.

Gently roll the pan, allowing the eggs to form the equivalent of a crepe.

Keep on low heat and then very gently lift the eggs with a spatula and
roll the remaining liquid eggs gently, side to side, then lift and roll
again.

Remove from the pan when just barely done, gently to serving plate.

The eggs will be supremely moist but also cooked.

Bothering eggs for the whole time they cook makes them rubbery.