This morning I made Cream  Biscuits, bacon gravy and scrambled eggs. Before I started the eggs I was trying
to think of the best way to make scrambled eggs, I know how to do a great omelet, but what about a plain
old scrambled egg?

So I type in, the perfect scrambled and into Google and low and behold, here is what I found, a website called
Mr. Breakfast, everything you could possibly want to know about breakfast.

The article about the “The Perfect Scrambled Egg,” very informative.

He lists what not to add and why like:
Using “real cream” made the eggs “just too creamy.”
Sour Cream : “Scrambled eggs with sour cream can not be considered scrambled eggs in a purist sense.
The sour cream adds a distinct flavor.”
Baking Powder: “ Scrambled eggs with a pinch of baking powder per egg had a great appearance. They were fluffy, yet firm. I was surprised to find there was no trace of baking powder taste. Unfortunately, the texture of the scramble in the mouth was uneven with specks of firmer pieces in a single bite.”

He states there is an art to beating your eggs. The Art of Scrambling – Proper Technique

The Best Way To Beat Your Eggs

“One of the most important ingredients in scrambled eggs is hardly ever mentioned… air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time-being, incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent).

The more you whisk — the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs.

The American Egg Board describes well-beaten eggs as “frothy and evenly colored“. When your eggs match that description (generally after about 2 minutes) you should stop beating.

Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air.

In terms of whisking motion, a tilted wheel motion works far better than a vertical stirring motion. A fork works as well as a whisk but requires a slight bit more time and energy.

Then Mr. breakfast states there is a “best way to scramble in the pan”

The actions you take once the eggs hit the fry pan will dictate the size of the scrambled egg pieces (curds). Some recipes suggest stirring the eggs with a wooden spoon immediately as the eggs hit the heated surface. Others direct you to let the eggs start to set before stirring/scrambling. Of the two, the second method results in larger fluffier pieces.

When the first hint of setting appears you should begin to push the eggs around with a spatula. There are opposing schools of thought on how to handle the eggs at this point.

FoodNetwork.com tells us to “push the curds to one side and let the uncooked eggs spread over the surface of the pan.”

Martha Stewart suggests: “Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.”

For scrambled eggs that might be described as light and fluffy, Martha Stewart’s push-to-the-center technique narrowly edges out the competition.”

Here is the recipe for the Perfect Scrambled Egg.