I'm obviously not near my kitchen...
I was reading on lifehacker about cornstarch in scrambled eggs, then some of their other articles on scrambled eggs, and I was thinking that the thing I miss most with scramble eggs is that golden, runny yolk that I shoot for with eggs over easy. also, I'm just not a fan of runny whites.
so, anything bad come to mind with:
- separate eggs, pasteurized eggs, of course
- heat pan with fat
- add whites & fat as you would for regular scrambled eggs
- remove from heat, season
- allow to cool a bit if necessary
- stir in yolks