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General Procedure for Making Scrambled Eggs
The Fundamental Techniques of Classic Cuisine
French Culinary Institute
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For quality assurance, break the eggs, one at a time, into a ramekin or small dish. If the eggs are perfect, with unbroken yolks, transfer them one at a time to a mixing bowl.
Season the eggs with salt and pepper. If desired, add 10 milliliters (2 teaspoons) cream per egg.
Heat 10 grams (2 teaspoons) unsalted butter per egg in a
over medium heat.
Pour the eggs into the hot, buttered pan. Immediately lower the heat and cook, stirring constantly, for about 4 minutes or until the eggs are soft and slightly runny but thick.
Remove the eggs from the heat. If desired, add additional butter and, if necessary, adjust the seasoning. Serve hot.