To be fair, I scramble eggs in oil (or lard) quite often when I’m making dishes like scrambled eggs with shrimp, stir-fried egg with tomato, or dishes like egg foo young, Thai omelets, tortilla/frittata and I think the eggs she made look ok because I like my eggs fluffy with large curds and don’t really care for creamy scrambled eggs. Depending on where you’re from, different fats are used to make scrambled eggs.
