Originally Posted by Andy M.
The liquid you have to soak up with some paper towels is the result of the proteins in the eggs getting too hot.
Agreed, Andy. I start scrambled eggs on med in a bit of butter, then lower the heat and stir gently when they start to set, but not too much stirring. My idea of perfect scrambled eggs is to have somewhat large chunks, delicate, and still shiny when they reach my plate.