I even hate to see the white streaks on my French Toast!
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Tbh, I’ll eat them done any way - mentally they are different dishes to me (home eggs, cafeteria eggs, etc). But at home I make them a specific way, and I’m picky.
I also don’t like eating soft eggs out, because there’s a difference between custardy eggs and raw eggs, and I don’t trust random people to actually spend the time it takes to make correct custardy eggs and not serve me undercooked eggs that “look” custardy.
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AGREED! I don’t care about white streaks in scrambled eggs but I really don’t like to see whites on French toast. Funny the things our minds and taste buds latch onto!
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That’ll work!
Agree with using immersion blender. To be sure to keep out those little “tails” put thru a strainer.
I’ve been fortunate for many years to know a nearby farmer with great eggs from happy chicks. But having these beautiful eggs has caused me to be super picky about eggs I eat out.
I have one of those coiled doohickey things too. Do you use a circular motion, or plunger? I’ve often wondered if it’s designed to whisk or to agitate. I haven’t seen the classic manual, crank style eggbeaters in ages. They sure did work well!
No salt, cigarettes or alcohol? The staples of my life. And no, I’m sure my high blood pressure has no link to these 
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I sell every single one I put in my antique mall space (and have kept a couple for home.) people love them.
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I throw them in the blender with a bit of milk, and sometimes a spoon of cream cheese, and blend for just a few seconds. Then into a warm pan that has a very generous amount of butter melted in it.
French Toast was a “gift” in our house growing up ('50s). My sisters and I would take it any way it was given to us. 
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Well that’s good @RedJim! Non picky people are a JOY to be around, and I mean that sincerely!
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Had I not stopped, we would not be having this chat.
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Like here John? At 5:45:
The masters.
As others have well noted the key is to mix the eggs well. Like you, I prefer the final product to be fully homogeneous - no streaks. I don’t use the appliances so many others cite. I do add a splash of water to the egg mixture before whisking. I vaguely recall a credible discussion that the water helps make the scrambled eggs more fluffy as it steams off during cooking. I don’t use a whisk (too hard to clean), just a fork applied vigorously. The more eggs you use the longer it takes but even eight eggs only takes a couple of minutes. I cook on medium high heat in a bit of vegetable oil. No streaks, no problems.
For additions, if you choose, some go in with the eggs (onions, garlic, diced peppers) and some go in on top (cheese, herbs).
I have saved a bunch of those plastic gelato containers. Great for making salad dressing and whisking eggs
Screw the top on and shake vigorously.
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Absolutely, Robin. And I rather suspect that programme was where I found out how to do it properly.
By the by, I’ve been to both their restaurants. The Waterside for our 40th anniversary but Le Gavroche only last year (after it scrapped its “jackets required” policy).
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Brilliant! Actually, that’s how I do my vinaigrette but in a small jar.
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This is my universal emulsifying machine. Works for eggs as well as making almost instant mayo.
= wire coil whisk and French “working glass”.
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One of my siblings was like that. Hated to see even a speck of white
It’s funny how we all have our little culinary quirks and bugaboos!
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