"dsi1" > wrote in message
...
> On 5/9/2012 5:39 AM, Ophelia wrote:
>>
>>
>> "James Silverton" > wrote in message
>> ...
>>> On 5/9/2012 11:26 AM, George Leppla wrote:
>>>> Do you prefer your scrambled eggs to be cooked all the way though, or
>>>> just half cooked so they are "creamy"?
>>>>
>>>> I've seen a lot of pictures and hear references to "creamy" scrambled
>>>> eggs lately and I just don't care for them.
>>>>
>>>> George L
>>>
>>> I would say that "hard" scrambled eggs are made quickly on a griddle
>>> as in many cafeterias. "Soft" ones contain milk and sometimes cheese
>>> and are cooked at low temperatures in a pot. I like them both!
>>
>> I make scrambled eggs with 50% eggs and 50% heavy cream!
>>
>
> Now that's interesting. I've never heard of such a thing. Any tips on your
> method? Thanks.

Method? As I said, 50% eggs and 50% heavy cream. Whisk together with
seasoning. Cook in pan with lump of butter.

Stir all the time and remove from the heat before it looks cooked. Keep
stiring until its own heat finishes it off

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