Whisks, have 3 different sizes.
It’s faster to stir, more controllable and use it often in sauces, mix dry ingredients for baking and of course: the fluffier eggs.

I use about an 8-9" long silicone spatula. The kind that is one piece, seamless silicone. It's quick, creates virtually no bubbles, and there is a lightning quick cleanup such that I usually rinse the raw egg off after pouring into a pan and then use the same utensil during cooking. And I scramble at med. high heat, it's super quick to clean.

To clarify, I do not use it with the broad face to the egg, rather it is rapid back and forth in a 'cutting' attitude, if that makes sense. Try it out once.

Cleanup of the tool is completely a non issue for me... I just drop the fork in the sink and it magically reappears in the silverware drawer a couple days later perfectly clean.

Question for the "Eggsperts"
I read that you shouldn't season eggs with salt before cooking... apparently many chefs feel it makes them tougher. Apparently salt makes the eggs resist setting, takes longer to cook. I always salt and pepper my scrambled eggs before cooking... am I doing it wrong?

Love my old egg beater. I have my son use it every time we make pancakes, cake, whatever requires mixing. It seems to make it more fun for him. Much simpler and easier to store than an electric.
I also have 2 whisks, one is used far more than the other. I like the wooden handled one best, and use it over everything. Not sure I’ve ever used a fork for mixing.

I got tired of both beaters and whisks, now I put the eggs, and usually milk or cream in a jar or old plastic kool-aid container (screw on lid, also a measuring cup) and shake as needed. Clean-up is some hot water, drop of dish soap, and a little more shaking, easy peazy. May not do gourmet egg whites or some things, but is perfect for most of what I want.

I make a breakfast casserole using the freeze dried hash browns that come in the cardboard milk carton. The carton is the measure for the shredded cheese, (equal parts potato to cheese), and I mix the eggs with milk in the carton, and rinse and toss when I'm done.

This works great, especially for fluffy waffles.
https://lairdsuperfood.com/pro...kEAQYAiABEgKiRPD_BwE

For those who are saying they like to get lots of air incorporated so they get fluffy omelets, why? Omelets aren't supposed to be fluffy. In fact, years ago I learned from a pro to put a little water im the eggs to keep them from fluffing.

One of these will take care of most kitchen jobs involving eggs, creams etc. If you don't have room for a stand mixer, the kitchen aid hand mixer is adequate for most jobs.

https://i.imgur.com/XDGPrCy.png

Fork it.

quote:

In fact, years ago I learned from a pro to put a little water im the eggs to keep them from fluffing.

odd....the pro that advised me insisted a little water was needed to help make them fluffy....and not just 'water' but 'COLD water'....

Further, I've used most of those examples linked above, and prefer like many, the 45 acp to the 9mm....oh, wait...where were we?

Cleaning the egg beater is simplified by sticking it in the now empty mixing bowl, running water into it and whirring the beater a few extra cycles. Helps clean the bowl as well.

It's good to discover now & then, that there really are multiple opinions on how/why to do a certain thing otherwise so simple.

A few years ago, I spent considerable computer time hunting up 'worlds best toasted cheese'; of the hundreds of 'best' I picked one that appealed to me and spent considerable time preparing. For one, I'd never used anchovy paste, for another, had never considered the need to use a certain size weight to flatten suitably.

The renown French chef, also included some wafer thin slices of some spicy meat...and a couple other ingredients that simply drifted away from 'grilled cheese sandwich' in the purest form.

Nor was I able to find the exact 3 kinds of French cheese he demanded but did find suitable alternatives, according to the cheese specialist
retailer I visited.

I'm familiar with the hazards of over whipping the proteins in the egg fat substrate, and have learned to avoid that, while still producing a satisfyingly fluffy egg suspension.

Obviously there are more ways to beat an egg.
Don't make me review what the books said about 'shirring' vs 'poaching'. I'm sure I didn't get all the details of either.