I have been cooking breakfast for "lo these many years" and it was just last year that I learned the right way to make scrambled eggs. It was Christmas morning, I think, I was getting ready to make the breakfast eggs and my daughter, who is all things Food Network, said, "dad, turn the heat down low and they'll taste better." I did and they did.
Add butter to a warm pan, let the butter bubbles burn off, then crack the eggs directly into the pan. Slowly cook and occasionally scramble. When they are done they will be moist, not a uniform color, meaning not perfectly scrambled. Turn the heat off just before they are done so that they will not over cook in the pan. Salt to taste while cooking. I don't add milk or water to my scrambled eggs. For a change I fry onions and chopped peppers, saute', add the eggs, slow cook and just before they are done add a few chopped tomatoes.
For the tastiest eggs, get home-grown or free range. When my daughter was young I had 6 or so chickens in our Fort Worth backyard and even though every so often I would find them grazing in the neighbor's front yard, it was worth it, the eggs were much more flavorful and colorful than store bought.
