Have you tried Paula Deen's scrambled egg recipe?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why not to season till almost set?

Salting too early can toughen the egg.

This is a myth. Serious Eats did a story on this and they actually found that pre-salting actually improved the texture of scrambled eggs. "The reason that the salt doesn't toughen the eggs is that, while acting as a catalyst to make proteins bond at lower temperatures, it simultaneously functions as a buffer, preventing the proteins from getting too close to each other and reducing the risk of water being squeezed out."

I use a splash of heavy cream and salt before cooking and then add some shredded cheese right before they're done (my kids like them that way!)

[Anonymous]

I use heavy cream and a handful of shredded mozzerella in my scrambled eggs and they are devine.

[Anonymous]

Butter
Cream
Cream cheese
American cheese
Salt, pepper, smoked paprika

Cook over medium-low, stir frequently, and turn off the heat just before you think they're finished (they will keep cooking).

I have made these for many overnight guests, and I get tons of compliments. I've made way more complicated / fancy things that didn't get nearly as well-received.