Earl Cooks Olive Oil Scrambled Eggs from Milk Street

I have recently been trying to learn by following recipes. This is TOUGH for me. I am not good at directions and measurements. A pinch, a dash, to-taste are my favorite ways to measure. But I am trying to improve and develop my skills. I saw this on a fairly new PBS program called Milk Street, Hosted by the former host and creator of America's Test Kitchen & Cook's Country, also on PBS. I have always enjoyed the way he develops and presents recipes, so when I saw a new way to cook scrambled eggs, I thought I would try it. I should say here that scrambled is not my favorite way to eat eggs, though they can be made good. Let me outline the steps.

Step 1—Start with four eggs (their recipe called for eight, but it was for more people). 
 Step 2—In a non-stick skillet, heat 2 tablespoons of OLIVE OIL on medium heat for at least 3 minutes. The oil must be hot to create the conditions needed to cook the eggs properly.
Step 3—When the oil is hot (shimmering or smoking slightly), add the eggs (which you have scrambled in a bowl thoroughly) to the center of the hot pan.
Step 4—Using a flexible rubber or silicone spatula, continuously stir the eggs, pushing the outside to the center as the edge sets. Cook for just 60 to 90 seconds, they should be shiny and wet-looking, without any translucence or runny whites. Transfer to a heated plate and enjoy!

Results
I still prefer butter to the olive oil, simply because I love the taste of butter! They were nice and tender, although my wife (a.k.a. "Turkey"), who is the scrambled egg lover in our house, probably would want hers cooked drier, less fluffy and less tender.🥚