Anthony Ewell wrote:

> Sorry for not listing what is wrong with my
> scrambled eggs: I find the taste okay, although a
> bit bland, to start with, then turn to nauseating
> half way through (how does one explain "YUK").
>
> My major problem may be that they are too rich
> (didn't add water). Also, no seasoning, except s&p
> (too bland).

Scrambled eggs can be quite good with just a little salt and pepper for
seasoning. I prefer water to milk because I usually find that the milk
separates and you get a bunch of liquid that runs out of them. IMO, the most
important thing is to keep moving the eggs in the pan because if you let them
sit too long you end up with a texture more like an omelet, and I am not an
omelet fan. I think that scrambled eggs taste great when just barely cooked and
still nice and shiny, and the longer you cook them after that point the worse
they get.

> 1) what would the eggs to water ratio be?

Not much water, maybe 1-2 tsp. water per egg.

> 2) if using peppers, what would work best
> (I have powdered Cayenne, Ancho, and
> Chimayo in my arsenal.)

IMO, they are unnecessary. If you want a touch of heat slop a few dashes of
Tabasco sauce on them when they are done.