Cookbook talk:Easy Scrambled Eggs

The recipe should mention that the amounts of ingredients needn't be propotional. For example, some people may prefer many eggs but little salt.

I am unsure as to the listing of Canola oil as an ingredient. If it enhances the flavor, fine -- however if it is merely used to prevent the eggs from sticking to the pan, it should be removed from the list. The ONLY necessary ingredient that I am aware of is the eggs themselves.

Perhaps mention that 4 eggs is a typical serving -- or whatever the case may be.

--Eibwen 20:13, 25 Sep 2004 (UTC)


 * Oil does taste good. AlbertCahalan 16:11, 8 October 2005 (UTC)

--User:Anonymous 04:02, 7 December 2005 (UTC) Changed ingredients to allow for different sizes, seasoning to taste (orig recipe had WAY too much salt, I think it was measure in tablespoons), and different fats.

Re-wrote instuctions, but left others because there is more than one way to do it. The new instructions are clearer and more thorough.

Shaped Scrambled Eggs?
Does anyone know how to make shaped scrambled eggs? Like what you would get if you were at a restaurant and ordered a sausage egg and cheese biscuit?

I once bought a ring that was supposed to this, but it didn't work. So please don't edit this if you're only guessing. I was hoping someone could add more depth to this article by adding different ways scrambled eggs could be made.MagnoliaSouth 12:29, 10 June 2006 (UTC)