Don’t give up trying! That’s one of the first things I wanted to master when I got into baking. I started with Grand Marnier soufflé. Took me about a dozen attempts before I got it. Blowing my own horn, here’s the last one I made, no paper collar needed (image posted before).
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Too late to edit again, so…“About the only way I’ve had scrambled eggs THAT I DON’T LIKE are how my MIL makes them…”
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Not a “thing,” but I am embarrassed to say I just don’t know how to use my (any) oven broiler! 40ish years of cooking and I’ve probably broiled something 2-3 times.
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I agree 100% and thank you for acknowledging that “perfect scrambled eggs” is entirely subjective. I prefer big dry curds. When I read the Serious Eats-type articles about pillowy wet eggs, letting them finish cooking on the plate, I have to quickly run away. Those are NOT for me!!
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For brunch at a golf course restaurant, one of the people at the table was served that, which I could not identify. I actually asked the server what it was. I’m not one for mushy, runny scrambled eggs, but don’t like them dehydrated either!
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I’ve been quite satisfied with home made Biangbiang noodles, vaguely following Xi’an Famous Foods’ recipe. However my SO then asked if I could also make their Liang Pi. Yeah no that is waaaaay too much work haha.
Some things are best left to the pros.
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What I struggle with . Fried chicken. Not that great . Chile rellenos. Do I want to try again ? Bread . Failure. Might try again since making pizzas . Everything asian . And I’m sure lots more …I’ll always give anything a try.
Maybe a new thread should be started .
I Like To Make ‐‐‐---------- And It Comes Out Great.
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There is one, but I am too lazy to find it.
ETA: No, I’m not. here it is.
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Good find . Thanks .
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Alton Brown videos from Good Eats taught me how to make lovely scrambled eggs and omelets.
That thread was how this one came to be.
For me a Jacques Pepin video on omelets totally changed my whole game. I still can’t do a perfect French style omelet every time but I’m like 90% there vs probably 30% before I watched him. For scrambled eggs, it was Gordon Ramsay. (But I want to try Heston Blumenthal’s double-boiler method next time I have a spare hour to spend making some eggs.)
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Actually, it’s the other way around 
They’re both great reads!
Fries. Oven fries okay, those fried in oil—not.
Wait… you can’t, or you won’t? Have you tried the cold oil method?
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I love runny eggs, but I just stick them in my sous vide because it’s easier (but slower). I remember seeing Mei Lin’s video when it first came out, and there were various commenters who say this method works but actually made their eggs taste vinegary (or maybe just the aroma). 
Could be some user error there, but something to think about if anyone wants to give this a try.
I was right there with you on pancakes, until just of few years ago. My husband (whose family once ran a pancake mix / grains flour mill) kindly stood with me during mixing and frying to provide detailed minute-by-minute coaching. For me, the key instruction was that the pancake cooks almost entirely while on the first side. Wait to flip until small bubbles have formed and broken all over the top and the top looks dry. Then flip and cook only a minute or so, to brown what had been the top side. I still prefer to just make waffles using the family’s grain mix recipe previously shared here on H.O., or 3-ingedient cottage-cheese oatmeal pancakes.
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I should, thanks!
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Grrr
