"Nearly everybody starts his culinary adventures with this dish. And whatever he does wrong may linger on for life. For instance, hard, dry eggs are usually preferred by the very young, and this unfortunate preference is as hard to wean people from as well-done steak. (In his eighties, my Australian father-in-law was still imploring waiters to "incinerate" his.)
First of all, be sure that the white and yolk are completely amalgamated. (I have watched lazy short-order cooks try to do this after the eggs have hit the sizzling grillplate - a hideous striped slab results.) Beat in half a teaspoon of water, milk, or cream for each egg used. Two table forks held slightly spread in one hand do the best job of preparing eggs for scrambling or omelets, because this system avoids overaerating the eggs as a wire whisk tends to. Sprinkle in salt and pepper and blend in any extra ingredient, such as cooked onions, herb, cottage cheese, chipped beef, etc. Cottage cheese may sound a bit weird but it not only lightens and extends the eggs, it really is delicious.
Put a generous amount of butter into a cold skillet (or lightly butter a nonstick pan) and set over medium heat. When the butter is hot and frothing (not browning or smoking), pour the eggs all at once into the center of the pan. Stir lazily in a circular motion with the flat of a fork until the eggs are semi-set but still moist. Serve on warm plates.
Never serve scrambled eggs - or eggs of any kind - on cold plates. In fact, never serve anything on cold plates unless the food is intended to be cold. I am a fanatic on this point and simply cannot understand people who tolerate the best prepared food slowly congealing on the plate before it reaches the table.
Until the fabled Michel Guerard came along (he introduced the French to the idea of haute cuisine diet food with Cuisine Minceur) scrambled eggs had no role in French cookery. But his invention, scrambled eggs in their shells topped with caviar, has been widely copied from Paris to L.A. The French - and English - method of scrambling eggs goes like this: Beat the eggs with their seasonings and a bit of cream. Melt a large lump of butter in the top part of a double boiler set over boiling water. Pour in the eggs and stir them constantly until they are a thick, creamy mass, not curdy as are American scrambled eggs. I don't favor this method because of the resulting texture, but even if this weren't the case, I would object to a technique that always leaves half the eggs stuck to the pot."
-"Good Cheap Food" by Miriam Ungerer