Cheri wrote:
>
> "Brooklyn1" > wrote in message
>
>> The best scrambled eggs are cooked in a double boiler... half stick
>> butter, a dozen well beaten eggs, stirred gently but constantly with a
>> wooden spoon... served before fully cooked... creamy and luscious.
>
> Nah, no reason to go through all of that. Creamy and delicious with
> constant stirring in a fry pan.
>
> Cheri


Trust me on this, low heat, let them form into a crepe, then slowly lift
and gently separate.

Constant stirring makes the curds more rubbery.

Try it once and see.

You should lift and separate the eggs maybe a total of 3-4 times only.