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[QUOTE="Kitaman, post: 3624891, member: 67"]
My scrambled eggs are always soft, and you could eat a half dozen in one setting very easily.

I add a lot of cream/milk in the bowl with cracked eggs.  I never crack the yolk in the bowl, only in the pan. We have a glass top stove, which I really don't like.  I feel my cast iron pan always made better eggs.

Butter (lots of it), low heat (I actually remove them from stovetop well before finished) the put back on for short periods.  Continual stirring using a spatula (lightly).  I season them near the end with salt/pepper. Sometimes it can take 15 minutes or more from start to plate.

Eggs end up very fluffy, soft and fully cooked.

I'll admit for many years I cooked them hard (pancake style) but I have converted to the fluffy method.

Lastly, someone mentioned hotdogs.  When I was on Atkins, I would add a couple of cooked and sliced hotdogs to the eggs for a  full meal.  Would also add smoked cheese.

Anyway this is what I like to achieve:

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