Originally Posted by Plankton

I'm pretty good at scrambling eggs in the pan. They come out nice and fluffy and not overcooked. The secret is to never stop folding and moving them, and take them off the heat just before they lose their runniness. It's an art, but it's also...

Originally Posted by Frownland

Melt some butter and stir it into the eggs. Add a lil milk/half and half/sour cream and salt. Low and slow on a pan, eyeing it for the middle ground between runny and firm. Remove it from the pan a little bit before you think it's ready, it'll continue to cook. Knowing the right time is a matter of intuition.