Dave Smith wrote:
> On 2019-12-04 6:07 p.m., A Moose in Love wrote:
>> and omelettes.* I used to do these dishes over a fairly high heat, #5
>> on my electric stove.* It was very fast and produced a decent
>> product.* I have also tried doing scrambled eggs over a low heat and
>> stirred all the time.* I did not like the results.* Some people say
>> that this produces nice and creamy eggs.* Whatever. What I have been
>> doing now is to heat a pan on the #3 setting, and wait for it to warm
>> up.* Add butter or fave fat, then add eggs that have been beaten.
>> Then leave it alone.* Once the eggs start to set, lift the sides to
>> let most liquid get into the pan.* When the eggs have mostly
>> solidified, with a bit of liquid still on top, give it a scramble,
>> and serve.* Makes a nice soft curdy egg. Tonight I'm having a cheese
>> omelette, and will be doing the above.* Once there is some little
>> liquid on top, I'll add cheese and cover. I got some extra old
>> cheddar at my local drug store.* It's not bad, but I like it even
>> older.* Our farmers market has cheese vendors that sell really nice
>> really old cheddar; ten years old...But it comes at a price. My
>> purchased cheese is the Armstrong brand.* I don't care for mild or
>> medium cheddar.
>>
>
> I am not a fan of omelets, but I like scrambled eggs. I have tried
> many variations but settled on one that works* for me.* I put a pan
> on to heat with I prepare the eggs. I crack a couple eggs into a
> bowl and add a small pinch of salt, grind some pepper into it and
> add some hot sauce. I put some butter into the pan and let it melt
> and brown a little, then add the eggs. I use a small spatula to move
> them around and plate them while they are still a little wet.

Works perfect. I modify slightly by cracking the eggs directly into
the pan, so no bowl to wash. Just grind the pepper and add salt
after the eggs are in. Pour onto a styrofoam plate instead of cold
glass plate. Yet another dish to wash avoided. Sometimes I splash
cholula on the eggs.