Perfect Scrambled Eggs

I've cooked eggs for nearly 60 years, always with varying degrees of success... I mean, I can make a mean omelet, but I always found my scrambled eggs to be lacking. That is, until I discovered this cooking method.  I had to get away from the ART of cooking and look at the SCIENCE of scrambled eggs to get this right. As a bariatric patient you are probably going to spend a lot of time with eggs, so you might as well learn  how to make them great!
Half-and-half proved to be the best type of dairy for Perfect Scrambled Eggs. It produced scrambled eggs that were decently puffed and stable. Adding extra yolks to the mix yielded rich results. A combination of high and low heat gave me perfect scrambled eggs. I also used a smaller skillet, which kept the eggs in a thicker layer, thereby producing larger curds.


8 large eggs
2 egg yolks
1/4 cup half and half
Salt and Freshly Ground Black Pepper
1 Tbls unsalted butter

Beat eggs, yolks, half-and-half, 3/8 teaspoon salt, and 1/4 teaspoon pepper with fork until eggs are thoroughly combined and color is pure yellow - do not overbeat.
Heat butter in 10-inch nonstick skillet over medium-high heat until foaming just subsides (butter should not brown), swirling to coat pan. 
Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of pan, 1 1/2 to 2 1/2 minutes.
Switch to low heat (see Cook's Notes below) and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. 
Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.

Cook's Notes:
*It's important to follow visual cues, as pan thickness will affect cooking times. If using an electric stove, heat one burner on low heat and a second on medium-high heat; move the skillet between burners for temperature adjustment. 

*If you don't have half-and-half, substitute 8 teaspoons of whole milk and 4 teaspoons of heavy cream. 

*To dress up the dish, add 2 tablespoons of chopped parsley, chives, basil, or other herbage to the eggs after reducing the heat to low.