In a country that (allegedly) prides itself on its food, it shouldn’t be.
It’s probably a one off. One of our Summer resto meals on a terrace, never been poisoned
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Didnt see one of those hygene certs to note where they scored.
As you do, but no milk or cream.
Always take tge pan fr9m tge heat before the eggs are totally cooked, as they continue cooking all tge time.
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If I am honest, I prefer it made in a non-stick pan but mostly I use the microwave and it is not quite the same but I wouldn’t say inferior. Just eggs, lightly beaten, a spoon of creme fraiche and then microwave 30 seconds, take out and beat again, return for 30 seconds and then judge by eye how much more they need (never as much as you might think when you are starting out). And of course it depends on how many eggs, how big they are, how warm it is and etc.
I like it runny with curds in it but my wife likes it a little more cooked, so easy to take mine out and give it another 10 seconds for my wife so we are both happy. Be aware with precise microwaving, however, that it often takes 5 seconds for the transponder to start up properly, so a 20 second timing is therefore around three times as much as a 10 second one. Sometimes for the extra burst for my wife I will set for 20 seconds but stop it when there are still 5 to go.
As a result of this thread has anyone been tempted to change their scrambling method?
Not me, still wont add milk unless making custard 
Seems timely but worrying news
Cannot disagree with any of it. All these government quangos are just lunch clubs. Real decisive action is required but doubt it will happen so we just carry on our lives and leave the mess behind us. I see the younger generations around me littering the local parks mainly with ultra processed food and drink packaging and I just think why should I bother?
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I might try the micro method one day though without all the timing tension as my 20 year old model stopped timing shortly after we bought it 2nd hand, so I will just watch it 'till ready, as I do with most things. 
Just a knob of butter as usual but I might experiment with a few herbs just for fun. 
OH quite likes the sound of your bain-marie because he admits that the “non-stick” saucepan is now sticking. It means he can do his without the butter, which is the bit he doesn’t like.
By the way, I am amazed at the number of different ways people make scrambled eggs.
I wouldn’t use a microwave - I still believe they destroy nutrients.
I read somewhere that using water rather than milk was what hotels did as a way to keep the scrambled eggs reasonable when they were sitting in one of these breakfast buffet / help yourself set ups.
[quote=“SuePJ, post:72, topic:49567”]
water rather than milk was what hotels
Use commercial liquid egg in bottles, which is very watery
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getting back to basics and how to make a few eggs feed as many mouths as possible…
Dad would add a little milk to the eggs, to make the mixture sufficient for 4 hungry kids…
Butter in the saucepan, slowly melting, gas on very low heat.
add the gently beaten eggs-milk mixture…
stir gently until almost set…
while cooking toast under the grill and trying not to let it burn to charcoal… and/or catch fire… aaargh…
4 pieces of toast flung in direction of breakfast table, while trying to keep the eggs gently, gently not turning to leather…
4 children scrabbling to slap some butter on the black toast before Dad flopped a spoonful of delicious scramble on top…
yummy
Eggs were not in great supply.
courtesy of the neighbour’s chickens (everyone helped to feed 'em and got eggs in return… as and when)
Modern Day: for 2:
4 eggs with tiny splash of milk…no butter… cooked gently, stirred now and then, in specially guarded nonstick pan… s
served while still moist but not runnnny.
alone or spiced up with whatever fires the tastebuds
Having read some of the
posts on here, I have gone off the idea of salmon. My next project is to nip down to Lac d’Oo and buy some trout biologically farmed in running water straight from the Pyrennees with no contamination from farm run off.
You choose your fish which is humanely dispatched then a quick drive home to turn it into gravalax. Perfect for scrambled eggs, sushi and bagels.
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There are similar fish farms to be found across France… excellent from what we’ve seen on visits.
For me, I’m happy to buy the products they offer in their shops… and selected outlets…
it’s all “home done” and saves me faffing… but I quite understand those preferring their own “home recipe”…
Few are bio, sadly. And gravadlax is one thing that is so easy and so much nicer home made. This reminds me that I should do a batch!
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I find it disgusting that even 4 star hotels can’t be bothered to use proper eggs. We enjoy breakfast in Greece where they do use proper eggs!
Yuk… but I wouldn’t want scrambled eggs which had been “sitting around” anyway …
Hotel breakfast is when I make the most of all the tasty things I wouldn’t do or often have… at home. 
I would never have hotel/ferry scrambled eggs. At least with a fried egg you sort of know what you are getting 
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I learnt from a regular traveller in a hotel where they often can cook something in front of you, always go for that option. Hilton at the NEC in Birminham (England) horrible buffet breakfast, omlette on the other hand cooked freshly for you whilst you watched
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