This Frankenthread predates my return to HO, so apologies…
I actually like my scrambled eggs a little variegated–the curds just look a little more interesting to me.
In omelets, not so much. With them, a lot of beating, in a copper bowl with a pinch of salt, a spoon of water, and a bit of Dijon mustard gets everything smooth and emulsified. You can continue far past just the emulsion stage by beating long enough to entrain air for puffy-style omelets.
