I use a cast iron pan for the most part. First I put oil in the pan and let it heat up. Once it is hot, I pour the scrambled egg on it. Use my spoon, fork, w

I use a cast iron pan for the most part. First I put oil in the pan and let it heat up. Once it is hot, I pour the scrambled egg on it. Use my spoon, fork, whatever to distribute and turn. then I tip over the pan get the eggs onto my plate. My pan has a nice feature to make pouring it out easier. Usually nothing has stuck to the pan. It is key to heat the pan and the oil first. If something sticks, whilst still hot, pour some water on it. It will result in a satifsying bubbling that usually will get any residue out. Dry with a (paper) towel or whatever else you use. I usually drip a little oil in the pan before I put it away. If that sounds complicated it realy is not. Once you do it a few times it takes up little time and is fairly reliable. Another good tip is make sure you use the right oil. Use oil that is mean for high heat.