Well that's the more blunt way of putting it but as usual he's dead right.
Ely Dave has it. A non-stick pan and a plastic whisk help considerably but a low heat is the key.Clarissa Dixon-Wright made scrambled eggs in an improvised bain marie by sitting a glass dish over a pan of boiling water. I tried it and the results were excellent but took nearly half an hour to cook. Life's too short for that!Eggs in the pan, knob of butter, salt and black pepper, splash of milk or cream and whisk it all together on a very low light. Keep whisking until the eggs set then remove from the heat and allow them to finish cooking in the residual heat from the pan. That way you don't need a belt sander to clean the pan.