+1
It’s wholly a matter of preference, but I like my scrambled eggs with strips of white and broken yolk intertwined, still a bit wet. That uniform stuff you get at diners or hotels or whatever is not at all to my taste.
You and I should share eggs sometime.
wow, that sounded way dirtier than I meant it to…
Yuck! I don’t like my scrambled eggs creamy, more on the solid side.
“Scrambled Eggs
da da da da da da scrambled eggs.”
I’ll have to work on the lyrics, but the tune is there.
Calico eggs.
Per person:
2 eggs
Milk or cream, to taste
1/2 teaspoon each:
Diced onion
Diced bell pepper
Diced tomato
Diced mushroom
Diced cooked ham, bacon, or sausage
Grated Cheddar or Swiss or American or Parmesan cheeses (one or several)
Chives or cilantro to taste
Butter and/or bacon and sausage grease
If using bacon or sausage, cook thoroughly and reserve the grease. Cook veggies in the grease, adding butter if needed. If using ham, cook it in butter with the veggies (or use any bacon grease you have handy). Break eggs into a bowl, whisk with milk or cream until light and frothy. Add chives or cilantro. Pour egg mixture over the meat and veggies in pan. Stir until eggs are thoroughly cooked, put on plates, sprinkle with cheese. Serve with toast or fried potatoes.
The vegetables will cook down quite a lot. I think that having the various ingredients throughout the scrambled eggs is more attractive than having them tucked inside an omelet.
I like 'em all different ways.
Usually, I mix the eggs before putting them into the pan, but sometimes not. More often than not, I do a scramble with whatever I have in the fridge-- some ham, green onions, bell peppers, asparagus, tomatoes… I’ll even add some rice sometimes (but you have to do that towards the end, or it comes out all runny).
Once in awhile, it’s nice to have some cracked-right-in-the pan scrambled eggs with nothing else. Maybe have the extras on the side.
And I use olive oil, not butter. Pepper, no salt, except maybe a little on the vegetables when they go in the pan.
I agree with the gist of this. (I don’t have crème fraîche or chives in the house at the moment, but I don’t consider it unusual.) Ramsay’s method is what I might expect at an expensive restaurant, not what I expect – or even want – at home.
The way I make scrambled eggs:
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Take the eggs out of the fridge the night before, or else put them in a bowl of warm water in the morning for five or ten minutes.
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Crack the eggs into a bowl. Add a splash of water. I do add salt and a few grinds of pepper, in spite of what Gordo says. My eggs have never been watery.
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Scramble with a fork. Don’t use a whisk.
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Melt butter in a pan over medium heat. Add the eggs.
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When the eggs start to set on the bottom, start stirring. Gently stir and fold until the eggs are almost done.
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Turn off the heat or remove the pan from the heat and finish cooking.
As for bacon grease, that’s for fried eggs. If I’m having scrambled eggs, I’m probably not having bacon. (Unless I’m having a breakfast burrito.)
This is on the mark. Most people skip the step (or have never heard of) of warming the eggs in in a bowl prior to cooking. It helps the eggs to become their fluffy selves. Frothy whipped eggs are for omelets, fork beaten eggs are for scrambled. If scrambled eggs are watery, it’s because the heat is too high. Overcooked scrambled eggs suck.
I use a fork when I make omelettes too; not a whisk.
I had a French omelette for breakfast, and it was nice and fluffy.
I saw Julia Child use this methodand was converted. I add some feta cheese and a little green onion sometimes.
I have not been successful using Julia Child’s method of forming the omelette and shaking the pan. (To be fair, I’ve only tried it once.) The way I do it is to use a wide, slotless, silicone spatula to stir the eggs a bit whilst shaking the pan. Once it’s fluffed up a bit, I sweep the edges to make it circular. I let it cook until the top is not too uncooked, then slide it back toward the pan’s handle. (I’m using a nonstick pan with a tablespoon of butter.) I flip the far end over with the spatula, and then use Julia Child’s technique of folding the other end over on the plate.
I’ve tried high heat and medium heat. The problem with high heat is that occasionally the butter turns too brown before I scramble the eggs. I should scramble the eggs first, and then heat the pan.
It was pretty grim when I got the butter brown. 
I use a gas burner turned up almost all the way, and I hold the pan above the burner and shake it, not on the burner.
Don’t get me started on the lack of piped-in gas on this street! :mad:
I always crack them into a bowl, add roughly a tablespoon of milk per egg, scramble with a fork and pour them into a pre-heated non-stick pan with melted butter. Then I add salt and pepper, and sometimes some onion powder. Onion powder makes scrambled eggs yummy.
My Mom taught me this method when I was a wee lad, so I know its the right way!
Good lord, you people are picky! You are scrambling eggs, not creating the world’s most beautiful symphony.
I scramble mine in the pan. Yummy, eggs.
I believe my version is influenced by Gordon Ramsey, but I’m not sure at this point.
I don’t whisk the eggs at the start. It’s a lump of butter in the pan, then when it’s half-melted you simply crack the eggs in. Pepper to taste. Wooden spatula to scramble the eggs with the unmelted remainder of the butter.
Serve on buttered toast or bagel and you’re done. Simple as that.
[I’ve heard Len Deighton go through the whole argument that you should add a dash of water because eggs dehydrate in storage. Perhaps they do, but nobody intended that they be fried either. Seems a random additional requirement.]
I’ve always been curious about the Nero Wolfe method.
In a conversation between Wolfe, Archie Goodwin (the narrator, natch) and Lucy Valdon, a well-to-do young widow who is, at this point, allowing Wolfe and Archie to hide out in her apartment:
Wolfe later comments that housewives don’t have the patience or time to cook 40-minute-eggs. And in fairness, Mrs. Valdon tries his eggs and finds them heavenly.
Is 40 minutes to cook scrambled eggs anything anyone has ever tried? Presumbly this is over a low heat.
(I’ve also always wanted to try his cook Fritz’s eggs au beurre noir, which sounds unbelievably good.)
Way too much milk, IMO, but whatever works for you. A tablespoon total for three eggs is more than enough.
Crack eggs into a bowl. If uncoordinated this time, remove shell bits.
A little bit of milk, salt and pepper.
Whisk with a fork.
Now here’s the trick: As you do this with your dominant hand, rotate the bowl with your left hand, gently at first until you get the technique down. Egg mix should remain in the bowl while you do this. 
(I use a cereal bowl, sitting flush on the counter, grab between thumb and forefinger and give a slight spin, about 1/6 to 1/4 turn at a crack, slowly but continuously while I blend the egg mix.)
Pour into heated (but not hot) pan.
Add anything else at that point, distributed over the surface of the still liquid eggs.
Better than half of the time, I’m doing this to make scrambled eggs for chicken and eggs burritos, which means I end up chopping the scrambled eggs into smaller pieces as it cooks to make it easier to spread on the tortilla.
If you can tri-fold them, then what you’ve got is a folded omelette, not scrambled eggs. Scrambled eggs have to be spooned, scooped, or poured out of the pan.