Mal Pais wrote:
>
> Cheri wrote:
> >
> > 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.

Now that you are reponding responsibly, I'll respond to this. Your
method is more like making an omlet. Oh no, I said omlet.

Constant stirring scrambled eggs on medium heat will NOT make them
rubbery. Cooking too long will do that.

With all due respect to your method, try mine sometime.

G.