Habanero salsa (or pretty much any tomato or tomatillo based salsa) is very good on eggs. I like to put ketchup on fried eggs because it grosses SWMBO out and besides, the only other thing that I use ketchup on is grilled cheese sandwiches.
Scrambled eggs are fine and all, but when the fried egg discussion gets going the grease is really gonna fly!
Sprinkle chili powder on after the fact, instead of any sauce.
An omelette (to me and to the 1000s of people who’ve eaten ones I’ve made) is pretty much just eggs you didn’t finish scrambling.
I can make scrambled eggs any/either way without thinking about it. I will crack them directly in the pan if I don’t feel like getting an extra cup/bowl and fork/whisk dirty. But assuming I don’t mind dirtying at least 5 dishes/utensils, I will beat them first.
This also comes from, when you have to make eggs for hundreds of people in 1 morning, it’s a lot easier when you have a bunch already cracked and beaten.
Regardless of whether I beat first or not, I use a small omelette pan. I heat the pan itself up on medium, then once preheated i add a pat of butter, swirl it around, then I add eggs, and scramble with a spatula. As far as people talking about them being too rubbery or dry or whatever due to heat, I find that to be more to due with cooking technique and speed. It’s easy to scramble them up fast and keep runny or however you like.
I prefer ketchup, Mrs Foolscap prefers HP, and I know someone else who prefers brown sauce.
We’re a rich tapestry when it comes to condiments.
The latter two basically being one and the same? 
I sometimes make what I call a German omelette with chunks of liverwurst, a little sauerkraut, maybe some cut up boiled potato, and Swiss or other white cheese.
Some might think this is gross, but I assure you it is very, very good! :o
Nevermind
My next door neighbor used to do this. It always seemed weird to me.
There are differences in taste brand by brand, but yeah, thinking about it. Although I wouldn’t get away with serving Daddies brand in lieu of HP.
My eggs:
Lump of butter and eggs, unbeaten, in pan. Heat it up to the 7 setting on my hob. Leave for a few minutes, then take off the heat and stir. Do this a few times until it’s not liquidy. Loudly swear when you realise that you haven’t done the toast yet, faff around trying to keep eggs warm without overcooking them, eventually serve lukewarm with a pot of tea that’s been stewing since before the eggs heated up.
I really need to work on my timing…
Sounds fantastic! I like to omelitize whatever I happen across in the fridge.
I just had the same experience making some eggs with canned ham (a Spam-like product). I managed to keep them from burning by covering the frying pan with a heavy lid and taking it off the stove while I put butter and marmalade on my toast and poured my OJ. The eggs were still hot and done to perfection when I plated them.