25 minutes ago, CookTek said:1TB of oil in the pan till smoking. Swirl it around. Turn off heat. Throw in say 2 beaten eggs, and actively but smoothly stir the eggs, letting "liquid eggs" flow under the barely cooked eggs.
This is really just a broken French omelet. In fact, if you use the "jerk" technique, you can fill them just like an unbroken omelet, too.
IMO, the low-and-stir prep can be very, very good,; it's just different.
I'm totally ecumenical when it comes to scrambled eggs. Heck, I sometimes even like to cook them by breaking the eggs straight into the hot pan and stirring/scraping minimally, so they stay a little streaky.
Anyone here do eggs scrambled in their shells?
