Slow-Cooked Scrambled Eggs with Caviar

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I made this dish for Christmas eve breakfast minus the caviar and it went over well. I have never tried caviar and am affraid to.

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I dont care what anyone says re: cooking eggs on high heat will toughen. It's not true.
I learned this recipe when I was 16yrs old working the breakfast shift for a Greek gentleman in Ambridge, Pa. (Pittsburgh Although this was a local small establishment, the clientele were very picky.
Scrambled eggs:
2 eggs
1/4 tsp sugar
1-2 tsp water
butter, margarine or shortening to fry.
Whisk ingredients very well, except for butter.
throw butter into MED HOT 8in' skillet on med hi heat.
throw in eggs.
With Spatula,scramble quickly, approx 30sec-1min.
plate up.
Done.
light, fluffy & tender.
let customer add salt/pepper.
milk, salt or cream toughens the eggs, not high heat.
The sugar fluffs the whites.
Every time I attempt to scramble eggs on a low heat,add salt, milk, cream they're lousy. plus i need a cement trowel to clean the pan.

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These are the best eggs ever. Easy and so creamy. Now my husbands will only eat eggs like this. I've even added lox along with the cavier for an even fancier breakfast. Thanks so much Ina !!!!

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Outstanding