I scramble a lot of eggs these days. Since Debbie and I are going to the gym on a regular basis. (She >Me), scrambled eggs are an easy way to get some protein early in the day. On most days I will also do a batch of eggs for my Aunt Babe who lives a couple of blocks away. It's not unusual for me to make three different batches of scrambled eggs in a day.
There is nothing simpler than scrambled eggs. Simple does not equal easy. I'm not suggesting that scrambling an egg is complicated, but you you have to be methodical and you have to pay attention to what you are doing.
There are a number of ways to scramble an egg. For years I modeled by egg scrambling after the final seen in the 90's film Big Night.
My son, Ian recently suggested that I view Gordon Ramsey's short video on how to scramble eggs. It's a very different approach to the one depicted above. Ramsay breaks the eggs directly into a cool pan off heat, scrambling the eggs as they cook. He also blends cold butter into the eggs as he scrambles them.
The end product is still very moist when fully cooked. Which method is better? I sort of alternate between the two depending on my mood. I often combine the two techniques, scrambling in a bowl, but starting with a cold pan and working in butter and seasoning late in the cooking.
I change it up from day to day. After all, there's more than one way to scramble an egg.