Most chefs will tell you - if you want to know how good someone is in the kitchen, ask them to make scranbled eggs.
Watch the video at the link below to see my version of Gordon Ramsay's famous method.
I use three large free range brown eggs. I have ground black pepper and sea salt available, and some crème fraîche. Chopped fresh chives if available.
The important thing is that you do not whisk the eggs first or add any salt and pepper. I add the eggs to my saucepan with a generous knob of butter and bring up the temperature from cold.
I continually stir like making a risotto, but I also continually put the pan on the heat and off the heat, heat is retained in the saucepan. When it is done to your liking, then you can add the salt and pepper. At that stage I usually add a tablespoon of crème fraîche to cool it down. Then the chives.
I often present this with some toasted sour dough bread, and perhaps some cooked tomatoes and mushrooms on the side.