Scrambled eggs - how do you have them?

Question

I prefer the recipe as follows:

2 eggs - break them with a fork but do not whisk unless you want meringue.
Spot of butter melted in a pan
Dash of milk mixed into egg
Pepper

On medium heat stir until eggs are starting to solidify but still runny. Using a Bain Marie is a complete waste of time and too much effort.

Consistency is semi-solid, not fluid but like a thick gravy.
Serve on toast.

Answer 1

Add cheese and cook a little longer for me.

Answer 2

I spray my pan with cooking spray. Break 2 eggs directly into the pan and gently stir. When they begin to thicken I add a few dots of Philadelphia cream cheese and continue to stir until there are the consistency i like.

Answer 3

Spot on. But some variations you might try. Try a dollop of really good mayonnaise rather than the milk. Some shaved light crumbles of cheese add a hint of flavor. Use sea salt and freshly ground pepper.

Answer 4

I don't add anything to them, and I don't like them runny. I just salt 'em and go. But you CAN'T have eggs without toast. That's just against the law.

Answer 5

very well done, no salt no pepper, smothered in salsa, sour cream and shredded cheddar cheese. With a side of dark toast and butter.

Answer 6

me and my family love to eat that i just dush the pan with salted butter then break the egg into the pan add some pinch of salt and frest ground black pepper and stir it slowly with a slow fire,we eat with chappati with tea for breakfast.

Answer 7

Excellent, but I like my eggs spicey, so I add salsa to them and add them onto a warm tortilla,make a breakfast burrito out of it...yummy! When's breakfast?

Answer 8

Definitely with cheese in them. Served with bacon, grits and buttermilk biscuit on the side.

Answer 9

I like to add a touch of Tobasco sauce for a little extra zest.

Answer 10

I love them with ketchup on top after you're finished making them. Otherwise they have a bland taste.