Scrambled eggs may seem like the easiest breakfast dish to whip up in the kitchen, but in order to make them truly perfect, several details in the cooking process are important to keep in mind.
Make sure to use fresh eggs that are less than a week old. Use the right-sized pan for the amount of scrambled eggs you are making, and instead of using milk or cream, use crème fraîche instead. Whip the raw eggs with a whisk right up to the moment before you add them to the pan.
Most importantly, remove heat from the scrambled eggs when the eggs look wet but are not runny. The residual heat from the pan will continue to cook the eggs right up to the moment when you plate them (preferably preheated).
Click on image to enlarge.