Originally Posted by Plankton

I have a very similar style of scrambling, but I don't use any seasoning. I use Velveeta, which adds creaminess and the right blend of seasoning. 4 eggs, and 2 slices scrambled in the pan over medium/high heat with a constant folding action and removal from the heat at times, then plated just before they're done so they finish cooking on the plate. Perfection.

Another variation I do is with fresh Spinach and some good Havarti.

My Mom used to use a little bit of Curry powder in eggs and Omlettes, but I can never duplicate that taste. It's always a little off when I do it, but it does add a little bit of earthiness to the flavor.

Originally Posted by J.R.R. Tolkien

There is only one bright spot and that is the growing habit of disgruntled men of dynamiting factories and power-stations; I hope that, encouraged now as ‘patriotism’, may remain a habit! But it won’t do any good, if it is not universal.