When I was growing up, I thought scrambled eggs needed to be cooked quickly over medium-high heat and brutally assaulted with the spatula to avoid the evil dark brown spots. Now at my advanced age of not-going-to-tell-you, I might have learned something new. With my handy nonstick pan, which I purchased just to manage egg cooking, I now explore gentler cooking methods for my morning bunch of fluffy scrambled eggs.
Start with fresh eggs from the counter, and if you are using eggs stored in the fridge, bring them to room temperature before starting. You can do this by putting the whole eggs in a bowl and covering them with warm tap water for 15 minutes.
First: Break 2-3 eggs into a medium bowl. Stir gently to break up yolks. Add a tablespoon or two of milk or water, if you like. Add salt and pepper.
Second: Place your non-stick pan on the burner over medium heat. Once the pan is hot, add a bit of butter, and when it finishes foaming, add the eggs all at once. Turn the heat down, so that your eggs cook very slowly.
Third: Using your trusty silicone spatula, begin stirring the eggs, pushing around on the pan, not allowing any of the eggs to stick to the bottom of the pan. Go slow, turn the heat down further if necessary. Cook the eggs gently, remove from the heat when they reach the consistency that works for you (I like mine slightly moist, but not too shiny and globby.)
Serve immediately, with a little more salt and pepper if desired.