Gary wrote:
> 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.

Yes it is, precisely right.

As such the low heat keeps the bottom from crisping, but the lift, roll
and separate motion yield large fluffy moist curds.

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

It reduces the size of the curds every time, and that is what makes the
rubbery.

You won't know this unless or until you try my method for comparison.

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

I graduated from yours.

I developed mine a few years ago and have never looked back.

I also like to add a little bit of water to my eggs and a pinch of salt.

The heavy cream, or even half and half is just a bit to watery in the
finaly product.