French scrambled eggs are the best b/c of the technique.
Break eggs into a dish——stir gently three or four times to break the yolks.
DO NOT beat them into oblivion before cooking.
Gently add a dollop of sour cream or crème fraiche.
Then cook in butter or oil just done-—preferably undercooked-—still shiny.
Serve seasoned w/ s/p.
Hmm, French scrambled eggs; I’ll try that, thanks!