Replying to 76702128...

I *highly* recommend you try the french method, at least for when you want 100% amazing eggs.

1. whisk eggs with a fork in a bowl with a dollop of cream.

2. pour eggs into a small saucepan which has been buttered heavily, and is on very low heat

3. Get a rubber/silicone spatula and gently stir the eggs around the sauce pan constantly, scraping the bottom of the pan every revolution

Yes this will take a lot more time, but when you see the sudden transformation of the eggs into perfect, golden yellow curds, I think you will thank me! It may not be your go to, but Im guessing you'll use it for your occasionals. ;-)
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Susiebdds 2y ago

Thx. I use the French technique on scrambled eggs and omlettes, but only when I have time and a kitchen. No doubt it produces the silkiest, creamy result. At my office or in a hotel room, I make do with a microwave and actually love the airy texture of these eggs.

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