This is my method for perfect scrambled eggs:
Use fresh eggs.
Purchase farm fresh for fluffier creamier texture and eggs that are deeper in colour.
Add 1 TBSP of cold filtered water per egg.
So for 3 eggs use 3 TBSP cold water.
Beat all your frustrations out on the eggs using a fork.
Cook on a lower temperature adding the eggs in a cooler non stick pan once the butter has melted.
For a large crowd:
Cook eggs in a roaster, stove top, when the eggs are still wet cover with a damp tea towel and finish in the oven.
