Gordon Ramsay's method for creamy scrambled eggs starts with the addition of cold eggs and butter to a saucepot. Stir them constantly over medium heat for about 30 seconds, then remove them from the heat and stir for 20 seconds.
Continue this technique, moving the pot between the heat and away from the heat, until the eggs are just firm. Then immediately season them with salt, pepper, and a teaspoon of cold crème fraîche to prevent them from overcooking. The result is a perfectly seasoned, custardy (but never runny) scramble.