I fry my eggs. But I am writing an entry for whisks in my kitchen equipment
buying guide. Now this guide is only for implements needed to cook paleo
foods (no whipped cream, no rouxs, and no fluffy egg whites). This limits
the use of a whisk. Scrambling eggs seems to be the main use left.

To describe the whisks available I wrote:

The traditional whisk shape is a balloon, which can be long or short. Sizes
vary. There are also many alternatives. Some are flat whisks, which excel
for a roux or gravy. Some are spring whisks which bounce up and down to
aerate foods. Some have stainless steel or plastic balls at the ends of the
wires. They shorten whisking time but work best for whipping cream or a few
egg whites. One has little wire loops at the ends. Plastic is good for
non-stick pans, but it doesn't have the stiffness of a metal whisk. And
plastic is top heavy. They can flop out of a small bowl if rested against
the side. The tornado whisk has multi-colored nonstick silicone wires that
make a flat bottom which keeps liquids and sauces from scalding on the pan
bottom.

My question is just what works best for scrambling eggs. From reading the
comments it would appear to be a spring whisk.

For those that scramble their eggs, what whisks have you found to be the
best?

Don <http://paleofood.com/kitchen-equipment.htm> (e-mail at page bottom).