graham wrote:

>That's perhaps US style but on the other
> side of the pond, it's quite normal to add
> milk and butter.

Certainly not in my part of the US (Alaska) as I always add milk (2
tbsp. per egg for French Toast) and also in scrambled eggs, and I sure
don't find them "weepy", or the F. Toast soggy.

The only time I don't add milk to the eggs, is when I'm doing something
like fried rice, as for that I just beat the eggs up with a fork and
push the meat/veggies to one side of the skillet and pour in the eggs,
stirring until firm and I break them into pieces with the spoon and stir
them in to the other ingredients before serving.

Judy