I'm one of those (apparently few) people who consider French-style scrambled eggs to be an abomination. I greatly prefer American diner-style scrambled eggs, which is nice for me since they take about 1/10 the time! Medium-hot pan Lightly-beaten eggs (so the result has some variation in color -- i.e., there's a bit of white still there) + a dash of cream Melt butter, pour in eggs, fold them over every few seconds, but don't stir the heck out of them. Break them up a bit now and then. Alternately: Melt butter in a medium-hot pan Crack an egg or two into the pan Break up yolk and stir together w/ silicone spatula stir in a little cream before it all solidifies After this heresy, it will probably not surprise anyone too much that I think scrambled eggs should be served with a bit of ketchup. --chuck