Anthony Ewell > wrote in news:31ag2bF398c39U1
@individual.net:

> Hi All,
>
> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?

Correct cooking and better seasonings are a matter of personal taste. I
add a little milk or cream (no more than about a tablespoon per egg or else
it's more likely to separate), chopped rosemary (or whatever herbs I have,
but it's usually rosemary), green tabasco, a little seeded mustard, and
salt and pepper, then cook very slowly, constantly stirring. I serve on
toast with grated parmesan and sometimes a sauce if I'm in the mood.

Good luck with yours

K
--
nil illegitimi carborundum