Perfect runny scrambled eggs

[CubanPete]

Cold pan,
Butter
Eggs

Cook slowly* and stir a lot. If you think it's right when it's still on the hob you've overcooked it!

'*I have a friend who cooks his using a bain marie

Hotels use cream as it means it can sit on the side for an age without going rock solid.

[TartanPaint]

I pre-melt the butter so it goes into the cold pan as a liquid and coats the base before adding the eggs.

Eggs are only loosely beaten with a fork before pouring into the pan, not whisked or they lose too much texture (same for omelettes, don't overmix).

Silicone spatula, remove from the heat frequently while continuing to beat (Gordon Ramsay style), take off the heat early so they don't overcook. I don't add cream or milk to stop the cooking process, just pre-empt the timings.

I love that y'all love eggs as much as I do

[Johnnytheboy]

Can I add an odd comment: a tiny amount of chilli powder?

Not on grounds of taste, but for some reason it makes the scrambled egg taste creamier. Discovered by accident when thinking I was reaching for the pepper years ago.

Trust me, it really works!

[Don]

I tried a little grated Cheddar in my morning scramble last week.

It was amazingly good, actually! I wouldn't want it all the time, but occasionally it's very nice. Like a cheese omelette only scrambled....