There's no right or wrong way to scramble eggs, says Waltuck. It's really a matter of preference. "I like my scrambled eggs somewhere between the custardy French scrambled eggs and the dry scrambled eggs you eat with ketchup," he says. First, whisk the eggs in a bowl, estimating 2 to 3 eggs per person. Waltuck says he prefers to cook them "in a pan on low to moderate heat. I don't stir them constantly. Instead, I like to let the eggs set and turn them from time to time with a wooden spoon or spatula. It's an old-fashioned American way of doing it." Add seasonings and toppings when the scrambled eggs are almost ready – never to the whisked eggs before they go into the skillet.
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