I used to bother beating them in a mixing bowl first but then I realized I was still scrambling them with a fork once they hit the hot butter in the pan so why bother?
They turn out just as well and there's one less thing to wash up. I add a dash of milk to mine and salt & pepper. Sometimes I toss in some grated cheese but most often not. Penzey's - PENZEYS Spices Home Page
- makes a wonderful herb blend, Parisien Bonnes Herbs, which is a most excellent addition to scrambled eggs! In fact I use this salt-free blend in a lot of things. Hey, folks near Memphis, there's a Penzey's at the corner of Poplar & Kirby Parkway.
I also must have my scrambled eggs very moist and fluffy, not "hard cooked". Keep in mind eggs continue to cook well after you've removed them from the heat.