I'm usually used to "hard" scrambled eggs, that being a higher heat, sometimes using oil of some variety (usually butter) to get a hard scramble going. Definitely a little more time intensive and took about 15-20 minutes to actually do. My stove is a bit finnicky and had to be heating level "3" rather than just "low" as the instructions say to do. 2 eggs is definitely a single serving size as there was barely enough to spread on toast (do spread it on toast). Double up or more depending on how many people or servings you intend to do for.
Cast iron a must. Batch cooking absolutely . Cooking 3# of chicken. I have an 8 inch cast iron skillet and a 10 inch carbon steel Tried using a carbon steel to cook 2 batches at a time. The cast iron cooked more quickly and developed better color.
