There are some crucial factors that come together to make a good scrambled egg:
+A good heavy based pan
+A good egg
+A low heat throughout
+Continual stirring with a wooden spoon
+Good seasoning
+Patience
Without reading the methods below, keeping to these simple rules will almost guarantee a good scrambled egg.
I use 3 eggs per person as a general rule. This time I used Clarence House Burford Browns (10% off at Waitrose), as mentioned before its so worth the extra pence for a good egg.
Mix the eggs together with a fork, with a little salt and a good helping of pepper.
Put a small knob of butter (a couple of teaspoons max) into a pan on a low heat (1 or 2 out of 6 on the hob-knob in my case).
Once just melted, add the eggs and stir with a wooden spoon, ensuring you cover the entire of the bottom of the pan. Its OK to stir intermittently at this point.
Within a few minutes, cooked egg will come up from the bottom of the pan, this is when to keep stirring, getting all the egg up from the bottom of the pan. Don't be tempted to turn the heat up.
The idea is to cook the egg nice and slowly, so dont be afraid to move the pan off the hob for a few seconds if things happen too fast.
Eventually it will come together and form a lovely creamy consistency, after about 7 or 8 minutes.
There will be specs of runny white in the pan when its very nearly done. As soon as these go translucent its ready.
Enjoy on a loaf of your choice from the reduced section.