No milk. No cream. And CERTAINLY no mayonnaise. Shudder.
Nothin but eggs. Plus salt and pepper, and if I feel like it some hot sauce.
I agree with you, but this is what I mean by everyone has a different definition of what they should be. I mean, you could eat my scrambled eggs with a spoon easily. But they don’t have the texture of porridge at all. Nor do they have the texture of a messed-up omelet. There really should be a more precise vocabulary for scrambled egg, as there are very many different variations of scrambled eggs under the umbrella.
ETA: For example, this, to me, looks pretty good for a base standard. That’s what I like in a scrambled egg. Mine are perhaps a little bit wetter than that, but not too much. And I do mine in about 60 seconds, not three minutes. But that’s what I go for. Others go for different things. I have no idea what a hotel breakfast buffet goes for, because that is no version of scrambled egg I will ever enjoy.
That sounds awful. It’s not an omelette either, since omelettes are stirred vigorously during the beginning of the cooking process. If your scrambled eggs are mostly curds, you’re doing it wrong.
And, once again, this is why we need a more specialized vocabulary for scrambled eggs. I would have thought curds are a defining feature of classic scrambled eggs. But, then again, maybe we mean different things by “curds.”
This is what mine end up looking like. Not like porridge or curds at all.
Fresh eggs, no added liquids, whisk vigorously, whisk a long time. Medium heat, stir often, take of the heat when they still look a little bit wet. Fold-ins added at the last minute can include cheese and vegetation, but then you are really making an unfolded omelet. Season before serving, but not until then.
Porridge-textured eggs are just wrong.
Ok, I’m gonna pimp my post #6 link #1 again. 3 style of scrambled eggs complete with photos.
All three are great, none of them are really similar. It’s a spectrum.
I would consider those curds, but maybe there’s a better word for those broken up chunks of eggs. They don’t look dissimilar from the photo in my link.
Yeah, mine are somewhere between #2 and #3 there (and #3 is actually the eggs I linked to to demonstrate what is a “base standard” for me.)
Yes, large curd eggs.
Porridge eggs look like this. Realistically this is not a breakfast dish but a garnish. But it’s amazing. Very rich and eggy.
In between would look more like this. This is a good breakfast with very small curds. Different from the large fluffy curds linked above.
In American terms I like my eggs soft-scrambled. Crack 3 eggs into a small pan with a large knob of butter. Stir over heat until scrambled. When scrambled, spoon over hot crumpets and add pepper and a grating of Parmesan or other hard cheese. Serve with bacon, mushrooms, sausages, blood pudding, etc.
Same here , I don’t put anything in my eggs just salt and pepper and scramble them and cook . Creamy scrambled egg :eek: , no thanks .
I go for a balance between fluffy and creamy and end up failing every time. They still taste good. I usually put a little water in (just a few drops), and that boils off and gives you the fluffiness and firmness without drying, while simply taking the eggs off the heat before they look totally “done” gives you the creaminess. I’ll admit, I often take a hands off approach and they turn out more like omelettes. Dialling in the heat correctly and stirring more would improve my own recipe, I think. I’ll try again tomorrow. 
My dad makes them with a bit of buttermilk and cheese, then he bakes them. They come out nice and fluffy, not too hard, not too soft. (DEFINITELY not like poridge!) Put a little bit of salt and pepper on them, and they’re to die for.
I like my scrambled eggs so you can bounce a quarter off them - rubbery - like the eggs you get in fried rice. I don’t like any sort of “liquid” or “liquidy texture” in my eggs - hard boiled needs the yolk cooked through completed, fried needs the yolk broken and hard. Moist eggs are only slightly less disgusting than wet eggs.
Recognize!
They need to hold together on the fork when spearing a piece of ham or a segment of hash browns. Hot sauce liberally applied, a quick dip in ketchup, and breakfast!
A French omelette is stirred vigorously. A folded omelette is not stirred vigorously.
Scrambled eggs should have nothing spearable or cuttable.
I like mine hard scrambled too. I put a dash of milk in with the eggs before whisking it, but once cooked you should be able to slice it and spear it with a fork and it holds shape.
Can you show us a picture of what you mean? Is it basically like egg soup? Or, more charitably, egg risotto? There really should be different names for all of these.
Those are the same picture twice.