"Anthony Ewell" > wrote in message
...
> 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?
>

Personal preferences vary, but I think overbeathing the eggs gives an
uninteresting result - too airy and fluffy. Better to mix well and cook
slowly and, most important, don;t overcook. You want a soft, creamy curd. I
like to saute some onions before adding the eggs. If you have time to
caramelize them, even better. Try good olive oil in place of butter. Add
some minced smoked salmon just before the eggs are done. Add a TB of sour
cream or heavy cream. Lots of possibilities with eggs!


--
Peter Aitken

Remove the crap from my email address before using.