I am soooo happy to hear that!!! You made my day. I used to make my eggs all wrong, so I love sharing this process! 🙂

Born again! I’ve been cooking eggs all my life. But this changed my egg game! Thanks for sharing.

I’m so happy you found this to be helpful Cindy! Patience is key! Thanks so much for the great review💗

I hate making scrambled eggs! They are always dry and yuck! These eggs are cooked with patience and the best you will ever eat. Don’t cook them fast enjoy the minute because the difference is in the taste! 

I’m always happy to correct my discrepancies, definitely! I’m so glad that you loved the post! I had been making scrambled eggs wrong for TOO long before I discovered this. YES! I make my omelettes the same way- SO good and fluffy! Thanks John!

In reply to Stephanie.

Hi Steph, Great recipe and fab detailed instructions. I will use them. Was not trying to be belligerent but was trying to catch you out….ha ha. Deffo one of the best and detailed
ones I have read. The way you have done it is also (and strangely) good for omelettes. Cook the eggs half way thru’ as per your method smooth them out add your fillings to half then flip
over the other half. Very fluffy filled omelette. Happy you did not take offence and that you gave a very speedy response. Keep happy,

Hi John! Good catch. I used to use an 8-inch skillet. I recently updated the post to link out to the NEW 7-inch skillet that I use. Both will work. The main point is that I don’t suggest a 12-inch or something in that neighborhood. I’ve updated the blog post to clarify.

Hi Sonia! If possible, I would cook the meat first, set it aside, and then fold it in at the end 🙂 It works well that way and maintains the fluffiness of the eggs! 😉