My mom has the best scrambled egg recipe ever:
Beat the eggs with some cream or whole milk (we do one glug per egg – we’re very precise!) – you can just whisk them with a fork or whisk, or you can whip them up in the blender to make them extra fluffy.
Melt some butter in a frying pan on very low heat, and then pour in the eggs, leaving the heat as low as you can.
Give the eggs a few minutes to warm up a bit, and then stir them, scraping the bottom of the pan, every few minutes (one of those flat-topped wooden spoons works best for this).
As they start to cook, you’ll start to see that you’re pushing solid, cooked egg off the bottom of the pan and leaving room for the uncooked egg to run in underneath it – keep doing this until all of the egg is cooked.
Slow-cooking them like this makes the eggs all creamy and custardy – it’s a totally different experience than regular scrambled eggs, but it’s SO good! The slower you cook ‘em, the more custardy they end up – when I have the patience, I do mine for about half an hour, but you can turn the heat up a bit and do them in 15 minutes, and you still get a nice creamy texture. I also like to throw in a little rosemary, when I’m feeling extra fancy!