The yolks and the whites aren't exactly becoming homogeneous since I am mixing with a spatula and not the usual whisk or fork, yet amazingly I am embracing this two color combination and just being careful that everything cooks and isn't slimy.
On a regular scrambled egg basis I whisk a couple of eggs in a bowl with a fork or small whisk. I whisk the heck out of those eggs, pour them into the pan and then move around with a spatula. (Not a scraper spatula, a flipper spatula - just to be clear).
|Action shot - just in case you had trouble imagining my scrambled egg prep.|
Where do you scramble? In or out?