First off, which end of the egg is broken is important. Really it is! I was once a little endian... allowed the egg to trickle out the small hole... but impatience bore down on me and I converted to big endian. Now poised at the midpoint of my life (unless of course that's wishful thinking) I break my eggs in the middle.
Now, how to properly scramble... a centrifuge, the sort used for seperating blood serum, seems overkill, a fork seems, well, so hum drum. Between these extremes: I find it good to hire a professional hula dancer, attach the eggs to her coconut bra and play a medium tempo sort of tune for her gyrations. Makes for a gently scrambled egg, y'know.
Once scrambled, the trick is how properly to raise the temperature of the concoction. A small, linear driven nuclear driven steam turbine can generate enough heat to cook several million eggs. But my appetite is not up to this. A match held under the frying pan burns the fingers before it has much impact on the eggy goo. So I settle for medium heat from a gas burner.
When do I know the eggs are done? When they do not stretch more than six inches. That's my basic criteria.
Hope this has been helpful.
