OH that came out all big 

frying pan...always

Saucepan  

I use a bowl in the microwave 

Me too Aimee ! 

Cant cook scrambled eggs so none of the above

I've tried that. I couldn't perfect the art 

Scrambled Eggs.

You can't beat 'em...

Really?  It's easy 

*groans* 

I'm allergic to eggs so don't do scrambled ones but the rest of my family have always used a saucepan somehow using a frying pan seems wrong 

Not if your as incompetent as i am at cooking certain things

Awww.   I'll send you destructions if you want.  Scrambled egg on toast 

Fankoo

I can do toast, just

LOL!   I'll put the instructions in a PM tomorrow 

Okies. Fankoo

I thought someone else would have posted that before me, but to my surprise no one had.

Aimee, I love you to bits on here, but my carers tend to put the eggs into the microwave for scrambled eggs. It's horrible and I want to scream and do it myself.

Was that your old carers Col? or do the new ones do it that way? 

I have found through experimentation that the best scrambled eggs is done in a saucepan. I seem to be able to control everything so much better. The eggs are fluffier and have a better mouthfeel.

Microwaves can turn them to almost rubber if you don't get the timing and stirring correct.

I don't eat it so I'm not sure how it tastes but my daughter seems to like it 

I'm with Aimes and Slinki on this one ... microwave every time

She's humouring you    

Saucepan for me!

She told me to do it that way as its how her grandma does it 

I use a saucepan. However I have recently discovered that Scrambled Eggs means different things to different people. It would seem that a lot of people think that 'scrambled eggs' is what I would call minced omlette. i.e. they stir the mixture as it solidifies and end up with little pieces.

To me, scrambled eggs is a well airated mixture left to cook and rise in a saucepan that has its lid on. 20 minutes at the most and it's cooked through and is light and fluffy, as opposed to the small solid chunks that are created if you stir the mixture while it is cooking.

twenty minutes Fluffs 

Even an omelette wouldn't take that long and that's the only other thing I can think of you would cook like that  

Yeah, I term scrambled eggs as the small egg chunks after they've been stirred in the pan 

Obviously it wouldn't need 20 minutes if you are stirring it, but I don't stir it as that would take all of the air out of the mixture.

I term scrambled eggs as burnt offerings when I do them

I fold 

Custom pot.

Nicked outta the The Fat Duck after a disputed bill.

I'm intrigued by your 20 minute recipe Fluffs!     Do you eat it - or sole your shoes with it?  

And the pot needs a lid for extra fluffiness near the end of the perfected culinary process.

Told you I gonna let you into the secret 

Shurrup you!  you're odd anyway given the fact that you've got more shops than me 

No matter how you do it, if you are breaking up the mixture you are losing some of the air that has been beaten into it.

I use the Massimo technique 

See, Velvet knows!