We pick up our eggs from the Farmer's Market whenever we remember, and always enjoy their wonderful velvety texture and brightly hued yolks. Since we have a 2 1/2 year old, eggs have become a part of our daily ritual, since it's the one meal he won't object to and is full of all the protein he needs. But it wasn't always such an easy part of our mornings; for a while there, I had a tricky time making those eggs work in our cuisinart skillet, having thrown the old, flaking 'non-stick' skillet to the wayside. Cooking on an untreated surface can be a challenge indeed, and eggs seem to highlight the most obvious failures.So I wanted to share our method of cooking scrambled eggs in an untreated, stainless steel pan... one of those kinds that every cook needs in her kitchen. It doesn't require nearly as much fat as you think, and it gets us away from those mysterious products like Calphalon and Teflon (what is that stuff anyway? and why does it need to come between my food and my heat?)
1. The first step is to heat the skillet. Set your stainless skillet over high heat while you do the prep work (including getting eggs out of the fridge). The surface needs to be very hot; otherwise, the eggs will end up sticking to the pan. While the pan is heating, crack 4 eggs into a small bowl and whisk together, making sure to emulsify the yolks with the whites.
2. Dice goat cheese - about 4 oz of Montchevre honey goat cheese, in our case, and set aside. 
3. Add 1 tbsp butter to the pan and move it around to coat. Wait until the butter bubbles, sizzles, and then starts to turn very light brown. At that moment, pour in the eggs. Add the goat cheese into the pan, and kosher salt to taste.
4. Wait about 20 seconds until the eggs have start to set in the pan. Then using a large, flat wooden spatula, push the eggs around in the pan, chopping into bits as you go. They should move away from the pan easily and not stick.
5. After about 1 minute, the eggs are done! Tilt pan over a serving plate, taste and correct for salt, and enjoy!
I, too, haven't used a non-stick pan in years and, since the hubby ONLY eats scrambled eggs, I've struggled with how to keep them from sticking. When I make them for him, I use your method but when I make them for me, a creamier consistency that Greg isn't fond of, I use low heat and constant stirring. It's a method I've used ever since I was a kid and had to make my own scrambled eggs (my mother only ever fried them) and I remember waiting eagerly for the moment when the mixture would become firm enough to show the track of the wooden spoon through it - I don't know why I thought it was fun but there was something about the transformation that I always enjoyed. I find the constant stirring seems to be the trick when dealing with a lower heat (and a sturdy, heavy pan).
Ahhh, you favor the Julia Child method. I was just reading the egg chapter in 'Mastering the Art of French Cooking' and was intrigued by the slow stirring method. I couldn't envision how it wouldn't stick to the pan, but I'm guessing the thick coating of butter is the key.
Scrambled eggs was my first cooking experiment as a kid, too! And I definitely remember the excitement of watching them magically come together.
Always been a hot-panner myself, the Spanish tortilla prefers it as well, but this low heat /stir method sounds intriguing. Great scrambled egg connoisseur that Ro is, I'm sure she'd appreciate some variety. ;-)