How do you season your scrambled eggs?

I have a few SPG bottles, one from Meat Church and another from Suckelbusters.

I also use an emulsifier to blend.

3 eggs
splash of milk (dairy or nut)
few shakes of Crystal
Salt, pepper, onion powder and garlic powder
Whip that shite GOOD, then fry up.

Cook them in salted butter and mix in some shredded cheddar. No other seasonings

I don't cook scrambled eggs at home so I'm not sure how my wife prepares them, but I always add cracked pepper before eating.

For events, the ratio is for every 1 Quart of eggs, we add 1 Cup of whole milk, and 1 Tablespoon Academy Blend seasoning (salt, granulated garlic, white pepper). Perfectly seasoned and creamy scrambled eggs.

For me, where there is salt, black pepper likely follows, and most definitely on eggs. Also, hot sauce if I’m not having salsa with them.

Your wife is wrong. S&P are pretty standard for eggs. I cook the eggs a little first, then add the S&P before they are finished. I think it is an Alton Brown thing with the timing and how salt can change how the eggs cook or something.

I use T-Boy's seasoning. It doesn't have the garlic that Tony's has. As much as I like Tony's on most meats, garlic isn't a flavor that I like on eggs for breakfast.

There are not many savory dishes that I don't season with black pepper. Most stuff gets other seasonings, but just about everything gets black pepper.

Eggs almost always get S&P. Sometimes I add other stuff, but always S&P.

The only exception is when I make French omelets. I don't add black pepper when cooking due to aesthetics. I do, however, add it when I eat it.

Tony’s