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I love the simplicity and pure deliciousness that is perfect scambled eggs. I saw a special with Jacques Pepin years ago where he made his version, and I believe it makes the most creamy and comforting eggs you can find.
The keys are a good nonstick skillet and using a spatula to gently scrape the bottom of the skillet until the eggs are almost done – taking them off the heat for those final seconds. I like them a little wet and I add a small pat of butter to finish them before serving.
Another nice touch is to get a more upscale butter like Lurpak (my fave) or Plugra (both can be found at regular grocery stores.) If I’m lucky, I have farm-fresh eggs from Tomatoland (a locally-owned produce stand), but this method elevates discount eggs to a heavenly place.
I also use table salt during the cooking and use kosher salt to finish, I believe the table salt more evenly seasons the eggs when they are liquid.
Let me know if you use any of these methods, or tell me YOUR favorite way to cook scrambled eggs…
All Out of Forks 
How do you do your heat? Low all the way, or high then low to finish? I used to be a low all the way guy until I saw Alton Brown make them, and I switched to high / low and find that the texture is even better.
I usually start a solid medium until the butter is done bubbling, then turn to medium low. Is that close or do you cook the eggs high to start?
I cook em high… like 7/10 as soon as the butter starts to bubble and then just at the end turn it to 1 or totally off (electric stove top so there’s still residual heat). Both ways work, but when I do it Alton’s high heat way they seem a bit lighter.
Definitely trying that next time. Thanks!
Cool! Let me know how it turns out and which method you prefer.