snip

Semi-interesting sidelight; when I was stationed in England in the 50's,
I recall having breakfast in a restaurant and asking for my eggs to be
scrambled. They didn't know what I meant and I had to go in the kitchen
to show them. Just goes to show that some of us seem to think some
terms are universal but they aren't. There's folks here on earth
besides us 'yanks'. :-)

As far as methods to scramble, I've seen some of the top chefs
describing widely different ways. Bottom line, ain't no right or wrong
way, just the way that works best for you. As for me, I mix up in
advance with seasonings, pour into a fairly low heated pan and just mix
until they start to set, turn off the heat and let the residual heat do
the rest. (I also like to pick out that little white bit which seems
gross to me, like something the rooster might have left.)