The Perfect Scrambled Eggs

Whenever I stay in a hotel, I'd like to think that I could ask for scrambled eggs without fear of getting some dry chewy yellow bits more akin to cardboard then eggs.

Why or why did our "egg queen", Delia Smith teach the nation to boil rather than to scramble? With a bit of faith in the people's skills, she could have done an equally good job.

By now we would not have to face the "do I", "don't I" morning dilemma and would be consuming much more of the stuff.

The world scrambled eggs authority (Note to grammar sticklers: the apostrophe marking the possession after eggs is not missing) is Bill Granger. He was crowned by no lesser kings-maker than The Times (though there is a controversy: was it the NY Times or the London Times?)

Anyway after reading and trying out many perfect scrambled eggs recipes,  three tips jump out of the page.

1. The melted butter must not turn brown
2. Stir but don't whisk and do so with a wooden spoon
3. Just before the eggs are completely set, take them off the heat and add butter.

Ah, last but not least, these babies can't be left. Leave them alone for a minute and they will overcook.

Scrambled Eggs

2 large free-range eggs
2 Knobs of butter
Pinch of salt
1. In a small saucepan, melt a knob of butter and when the butter is fluffy get the pan off the heat and break the eggs into the pan. Place over a medium-high heat, and stir the eggs together with a wooden spoon.
2. Once well-combined, leave the eggs for 10 seconds, and then stir again. Until almost set when you need to take them off the heat. 
3. Add the salt and stir in another knob of butter (at this stage some advocate  crème fraîche) and serve immediately.