Normally I just cook my scrambled eggs over medium heat, and they are done in a minute or so. They taste perfectly fine, but usually have some gross rubbery bits from cooking too quickly. When I have an extra ten minutes, and really good bread, I make my eggs the fancy way. They come out in silky, creamy curds, with no rubbery bits.
1 tbsp butter
2 tbsp cream, or whole milk
1/2 tsp salt and pepper each
Melt the butter in the pan on LOW heat, the lowest you can go. Crack your eggs into a bowl and add the cream or milk, and salt and pepper. Using a fork, scramble the eggs vigorously. Pour into the pan and begin to stir slowly. Keep the eggs moving over the low heat until they start to resemble soft curds. They will never become firm like your standard scrambled eggs, so once they reach the curd-like state and don't seem too wet you can consider them done. Pour them onto a thick slice of hot buttered bread and eat with a fork and knife. You can also try to get your kids to try them and laugh at the horrified expressions on their faces!
How do you prepare your eggs?