DC’s ?
Dining companions.
Wait, what?
So after 45 years on earth, what prompted you to think about making the whites play nice with the egg yolks. Genuinely curious.
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I like Omelettes filled with stuff, and I like frittatas. I like custard.
I don’t know why I don’t like most scrambled eggs. I guess most look boring and not attractive to my eye.
I like the look of Australian folded eggs and Japanese Omurice.
Also, I think, years of seeing other people eat large amounts scrambled eggs with ketchup from an included breakfast buffet at the Residence Inn or Holiday Inn Express, or when I’ve been on ski trips at a hotel that included breakfast, did not make me want to eat scrambled eggs.
I’ve tried to make breakfast sandwiches with hotel buffet scrambled eggs, and I have trouble eating them. I don’t like the mouth feel.
I usually eat a bacon and peanut butter sandwich when I stay at a motel/hotel with a breakfast buffet featuring a vat of scrambled eggs and a vat of bacon. Or cream cheese with raspberry jam on toasted bagel.
I think if that was my introduction to “scrambled eggs” I might have taken an oath of scrambled egg celibacy forever.
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I did enjoy scrambled eggs with chevre, served with tabbouleh, at breakfast at Renoir in the Montreal Sofitel when I was in my 30s. I’ve never seen goat cheese scrambled eggs elsewhere.
The scrambled eggs with goat cheese aren’t on the Renoir breakfast menu anymore. https://restaurant-renoir.com/
DH practicing his flat-top skills on the outdoor gas grill. Bacon, eggs, and hashbrowns. My contribution was a loaf of onion-rye for toast, and the gazpacho.
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This morning’s breakfast was scrambled eggs, peameal bacon and a handful of snow peas I had left in the fridge. I sautėed them briefly in the fry pan after the bacon was taken out and before the eggs went in.
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Our first BLT of the season. Here on caraway-onion-rye, with a scallion cream cheese in lieu of mayo.
Because there was extra L&T, I ate that, too, with a dollop of herbed dressing. All washed down with gazpacho.
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Waffled frozen diced potatoes and waffled beaten egg. Topped with cheese. Followed by 30 minutes of waffle-iron cleanup. Now I remember why I stopped making these.
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OK, I’m sorry - but I giggled in my office this morning. 
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Same! 
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Gotta keep that prep::consumption::cleanup ratio in mind at all times.
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Spinach and gruyere frittata, made with a parmesan bechamel. Bacon-cheddar-scallion biscuits (served with chive butter). Colorful berries and tomatoes from the garden.
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This is often the deciding factor on what I have for dinner - how many pots and pans will I have to clean up after?
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Right? Even though I tend to clean as I go (unlike some people in this household 
), I don’t want to be left with a super-messy kitchen — and mos def not for the first meal of the day!
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