>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?
>
>Many thanks,
>--Tony

Have you tried microwaving them? You can use the same bowl you're going to
serve them in and not have to dirty up a skillet. They're actually pretty good
if done correctly. Just combine your eggs with a little bit of milk, about 1
or 2 teaspoons per egg, and mix. Next throw in 1 teaspoon of butter or
margarine per egg. The butter doesn't have to be melted. Cover the bowl with
waxed paper and place in the microwave. Most people cook them too long at too
high a power. The trick is too cook them at no higher than 50% power, stir
them every 30 seconds once they start to coagulate, and stop cooking them
before they are completely done. They'll finish cooking on their own. Season
to taste.