In article >,
Michel Boucher > wrote:

> Wayne Boatwright > wrote in
> 5.247:
>
> >> Also, do you add anything to your scrambled eggs?
> >>
> >
> > I like them both ways, depending on my mood. I don't add anything
> > except softened butter near the end of cooking.
>
> Salty or sweet butter?

Either. The eggs want a pinch of salt in any case.

The only time I scramble in the pan is when I've broken a yolk
in setting out to do fried eggs. I like to beat well, add some
chives (nothing else -- otherwise I go the omelet route...),
and 1-2 tsp. milk or half-and-half. Then into the pan and do a quick
mix with the melted butter, and leisurely fold into large curds
as the eggs set. Remove from pan _before_ they are perfectly set
to your taste, as they keep cooking for a bit. Yummy.