Scrambled Eggs

Introduction:
The raw eggs begin as a liquid because the yolk and whites are essentially just water containing dispersed protein molecules (more water molecules than protein).  When we heat the egg, the molecules move faster and collide with each other and eventually begin to break down the protein chains which make up their shape.  The liquid egg thus becomes a solid, and the large protein molecules cluster together densely enough to deflect light rays, making the egg no opaque (instead of transparent).

Making the perfect scrambled eggs is far from difficult; however, they can be very easily messed up if they aren't wisked enough, or if the heat is too high.  Remember: the key to the perfect eggs is low heat and patience!

Ingredients:

• 8 eggs
• 1/2 cup whole milk
• 2 tablespoons butter
• Salt and ground white pepper, to taste

Steps: 

• Crack the eggs into a mixing bowl and beat them until they are  a pale yellow color
• Heat a pan over medium-low heat and add the butter to it so that the butter melts
• Add the milk to the eggs (in the bowl) and season to taste with salt and pepper
• Whisk the eggs (like crazy).  Try and beat as much air as possible into the eggs (to make them fluffy) 
• When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs--do not stir! 
• Let the eggs cup for up to a minute or until the bottom begins to set
• With a heat resistant spatula, gently push one edge of the egg into the center of the pan while tiling the pan to allow the still liquid egg to flow in underneath 
• Repeat with the other edges until there is no liquid left
• Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm 
• Try not to break the egg and keep the curds as large as possible 
• Transfer to  a plate when the eggs are set but still moist and soft. 

Results: 

Well, I think I had my pan too hot as I wasn't able to get quite the results I was intending.  My curds ended up pretty small (although, I did do only 1/2 the recipe and used 1/2 the ingredients).  Also, I think I used too large of a pan because when I was pushing the eggs to the center of the pan, the middle ended up getting burnt.  Oh well, better luck next time. 

Source: http://culinaryarts.about.com/od/eggsdairy/r/scrambled.htm