I will be serving Gaudrey's foolproof scrambled eggs, along with carmel rolls and kringla, juice, etc. why doesn't this post like I copied it....it sure wasn't all one continuous paragraph!
Foolproof Scrambled Eggs gaudrey 8 eggs 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup milk 1/2 stick melted butter or margarine, melted and cooled Break eggs into a glass or metal bowl. Don't use plastic because that seems to prevent them from getting as fluffy as they should be. If you have a copper bowl, that would be perfect. Beat with a mixer on low speed for 1 full minute. Add salt , pepper, and milk and continue beating while you beat in the melted butter a little at a time. Butter or spray the top of a double boiler to prevent sticking. Place it over just barely simmering water. Pour in the egg mixture and cover tightly. Let cook for 10 minutes. Remove cover and pull the solid portion of the eggs to the center. Cover again and allow to cook 5 minutes longer or until all the eggs are in solid pieces. Can be served immediately on a heated platter. If you can't serve at once, keep them over hot water, just below simmering, for up to an hour. These eggs will not dry out or break up if cooked by this method. If you would like to convert to an omelet type dish, you can cook your vegetables (onions, peppers, etc.) in a little butter and serve them alongside of the eggs. I put the veggies in the center of a large platter and the eggs around the sides. You can pour melted cheese over them or add some cheese to the pot and stir it in just before dipping up the eggs. Also can have a bowl of melted cheese in case someone doesn't want cheese on theirs. Either way the eggs stay moist. For an added flavor twist, stir in mayonnaise instead of butter in the basic recipe.