He says he takes the eggs off the heat to prevent them from overcooking for 30 seconds and puts them back on the heat repeatedly. I just don’t understand why he can’t just use a lower heat and leave the eggs on the burner.
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When I make soft scrambled eggs in that way, even the lowest heat on the burner will overheat them by a little bit. It’s not much, but it will make them curdle and clump a little bit more than you want. I put them on the lowest heat possible, take them on and off a few times, and wind up with very small curds and a very creamy, almost pudding sort of texture. It takes longer, but that time, low heat, and constant stirring is what gets you the final texture.
Another chef I saw (it might have been Marco White) said that when you make soft scrambled eggs, the pan should be cool enough that you can touch it with your hand. Eggs only need to get to around 150F to cook, so if you’re concerned about texture, managing heat is the key. If you like your scrambled eggs a little firmer (or you want them to cook quicker), it’s not as important.
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