Peter Aitken wrote:
> > wrote in message ...
>
>>Anthony Ewell > wrote:
>>
>>>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?
>>
>>What exactly is the problem? Better seasonings are entirely a
>>matter of personal taste, but I enjoy scrambled eggs best when
>>I stir some of Penzey's Sunny Paris spice blend. Feel free to
>>expirment with seasonings you think you might enjoy.
>>
>>
>
>
> The eggs make a difference. Supermarket eggs from a huge factory farm are
> rather tasteless and benefit from seasoning. Fresh farmers market eggs have
> a wonderful rich eggy taste and are great with just S&P.
>

They are organic eggs purchased from a buying club. They are
anywhere from one to four weeks old. I refrigerate
them when I get them.

I am thinking that my eggs are too rich. One of the other
posters said to add some water to them. Do you do this?
If so, what water ratio to eggs ratio do you use?

Many thanks,
--Tony



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I Fish. Therefore, I am.
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