john royce wrote:

I'd be very interested in learning about how to do the perfect scrambled
eggs !

For me, perfect = soft and creamy. To achieve this, use a good
thick-bottomed pan, apply gently heat, and keep stirring with a
wooden paddle. For quite a while it seems nothing happens, then
it starts to thicken and solidify quite fast.

Take it off the heat whilst it is still just a little more fluid
than you want it, as the internal heat keeps it cooking whilst
you are serving.

Enjoy.

Chris
--
Chris J Dixon Nottingham UK


Have dancing shoes, will ceilidh.