I am an expert scrambled egg chef
Key things to remember:
Use water instead of milk. Milk is too heavy and the eggs won't get fluffy. Don't use a lot...for, say 6 eggs, use about 6 tablespoons (or just eyeball it). You could use half milk and half water too, for a little richer flavor.
Don't over mix the mixture. Beating the eggs and water too long will break down some kind of chemical reaction that is supposed to happen. Just beat em till they're kinda fluffy.
Add mixture to slightly buttered non-stick pan. Here I add some type of soft cheese like Velveeta. You can use any kind you like though.
Start out on medium heat and cook,stirring till it just starts coming together. Then raise the heat to high and just fold the egg mixture over itself till there's no more liquid.
Take them off the heat BEFORE they look completely done or else they will be over done by the time you plate them.
This procedure will give you a perfect plate of fluffy scrambled eggs.
I had time to come home for lunch today, so thought it would be the perfect time to try it. I was still convinced it would come out like an omelette, but I see what you guys mean about stirring it - it just kind of cooks differently.
Anyway it was right tasty so thanks for all the tips & advice chaps. Maybe there's hope for me yet
Eggs Benedict are not really for a novice cook
The tricky part is poaching the eggs.
And the even trickier part is making the Hollandaise sauce correctly. It can be a lot of work to make from scratch.
I have found a pretty fair tasting already prepared brand that I use whenever I get the urge for this treat.
In a pinch, I have fooled several people with discerning taste by making "mock Hollandaise sauce".
Just take about 6 Tablespoons of Hellman's Mayo (MUST be Hellman's) add the juice of about 1/2 lemon and a drop or two of yellow food coloring. I actually got this idea from a chef.
It's not the real thing, but like I said it has fooled some people .