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[quote=Anonymous][quote=Anonymous][quote=Anonymous]What technique do you use for the actual cooking part of scrambled eggs?

I do what I learned from my mom:

Pour in the pan and let it sit for a bit before gently moving  cooked parts into the middle on occasion (letting the runny part then fill in the pan and sit for a bit before repeating). Towards the end, I flip/turn over to ensure no runny bits (do not like wet eggs, but not overly dry either) and pull off once liquid gone and doesn't appear too wet. This is how my mom cooked them growing up and they seem nice and fluffy and the eggs are more "together" than broken into bits. (For context, before cooking, I whisk eggs with milk and good bit of salt, and usually add shredded cheese after I pour in the pain).

I've seen others cook them by continuously whisking on the stove while cooking, but when I taste them (through this technique no matter who cooked them), they are bland and kinda rubbery, the eggs are broken into many small bits when done. Is this how you are supposed to cook them?[/quote]

Your way is the best way! I use lots of butter, and keep the heat really low.  I also whisk the eggs and a dab of milk or cream together to get some air in before I pour the eggs into the pan. [/quote]

Thanks! Yes, I only ever use butter with cooking eggs and keep the heat moderately low. Same regarding including a bit of milk with the eggs and a solid whisking before pouring into pan.

Do people prefer the continuous whisking method? My MIL does this and is weirded out by my slow cook method (on the other hand, I prefer the way mine taste and feel, and so do my kids... so much so that they rejected other scrambled eggs over mine :)).[/quote]

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