What the shell

I saw these tips for making better scrambled eggs on the Quora page, so I thought I would share them for the benefit of all who like their hen fruit scrambled. I'm an over easy kind of guy, with sausage and hominy or grits or both. 

Here are the six common sins of scrambled eggs and how to avoid them:

• No milk. Use a splash of water instead. Or club soda!
• Don’t whip, fork. You’re breaking the yolks and mixing them in with the whites, not trying to kill them.
• Easy on the heat. Medium-low heat (3–4 on an electric, 3 on a gas stove).
• No oil. If you’ve just made bacon, put some bacon grease in the pan. If not, use a pat of butter. Note: If you use bacon grease, use less salt. If you haven't made bacon, would you like to tell the rest of us why not?
• Pay attention. Stir constantly and gently with a soft, flexible silicone spatula, constantly scraping the bottom of the pan to keep them from sticking while the eggs curdle. Toss in a pinch of salt to taste just before the end.
• Watch the late exit. Take them off the heat before you think they’re done. They should be shiny, and still look a little wet. Don’t worry, they will continue to cook on the plate.

Side note: a warm plate is a good idea for eggs of any kind, they lose heat quickly.

That is something to remember, the warm plate thing. 30 seconds in the microwave will make it just toasty.

Oh yeah! Don't forget to make toast!