I make scrambled eggs nearly every morning. This brief, bleary-eyed ritual started several years ago during a bodyweight-prompted period of Paleo-ish eating. It continues, though I’m kind of sick of this breakfast, because my wife has grown accustomed to having scrambled eggs each morning and will not allow me to stop.
Because I've scrambled actual thousands of eggs at this point, I’ve gone through a number of nonstick pans and silicone spatulas. A few months ago, one of the latter gave out. So I did what anyone would do—headed down to Spatula City* and picked out a new one. And it turned out to be a delight.
I make fluffy scrambled eggs, the kind you get when you pour whisked eggs into a heated, buttered pan and then scrape up the just-set layers in sheets as they form on the Teflon. As the egg mixture sloshes around, it rises and forms thin sheets on the pan’s interior perimeter—and unless you want crackly, dried-out egg flakes incorporated into your breakfast, you need to quickly scrape these down.