On Wed, 19 Dec 2018 13:47:00 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 19, 2018 at 4:20:32 PM UTC-5, Sheldon wrote:
>> On Wed, 19 Dec 2018 12:12:50 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Wednesday, December 19, 2018 at 10:45:33 AM UTC-5, Sheldon wrote:
>> >> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
>> >> >> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>> >> >>
>> >> >> > leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>> >> >> > with toast - what's not to love??
>> >> >>
>> >> >> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>> >> >>
>> >> >> -sw
>> >> >
>> >> >Noted. I like scrambled eggs with diced tomatoes mixed in.
>> >> >
>> >> >Cindy Hamilton
>> >>
>> >> Wouldn't they be too juicy? Scrambled needs nothing but butter...
>> >
>> >I put the tomatoes in first, cook off some of the moisture,
>> >and then add the eggs.
>> >
>> >> best method for scrambled is with a double boiler.
>> >
>> >Not for me.
>> >
>> >> I like a sauted onion and green pepper omelet/fritatta.
>> >> I'm not a big fan of scrambled, reminds me of hospital eggs.
>> >
>> >My scrambled eggs are more like a flat omelet.
>> >Cindy Hamilton
>>
>> Show me scrambled that looks like an omelet.
>
>Kind of like this, only I don't fold it up:
>
><http://www.foodrepublic.com/recipes/folded-scrambled-eggs/>
>
>Cindy Hamilton

Looks like an omelet, looks nothing like scrambled.
Scrambled should be all moist curds.