Eggs are an interesting study in opposites. They can be learned to cook relatively easy, but require significant skill to produce a proper egg dish. Cooking to too high a temperature creates a dense, rubbery egg. Cooking to too low of a temperature creates food safety problems.
So what's the right way to cook a scrambled egg?
First, let's consider the "perfect" scrambled egg. It's cooked all the way through, but is tender and delicate and the egg curd is neither too small or too large.
They trick? Pretend you're on "The Price is Right," and get the eggs as close to possible to 165 degrees without going over. You see, when egg whites are scrambled with the yolks, and a liquid such as milk or water is added, at 165 degrees, the egg will fit be "perfect."
So how do we get there?
The key is low heat, and constant stirring.
"Perfect" scrambled eggs
1 Tbs of Butter or Extra Virgin Olive Oil
1 Tbs of Milk
Salt/Pepper to taste
Combine eggs, and milk and mix until the egg yolk/white is completely scrambled.
Preheat a nonstick pan over low/medium low heat until a water droplet placed in the pan steams and bubbles. Add butter/olive oil to the pan.
Pour egg mixture into the pan, and mix constantly, as if you're making a risotto, until an even/creamy consistency is achieved. If eggs start to set too quickly, remove pan from heat and keep stirring.
Remove the eggs from the pan quickly after the curds are set.
Serve on a hot pan, salt and pepper to taste.
For more information, visit Chef Tom's website: http://www.cookwithtom.com