What are the reasons for using an egg whisk to cook scrambled eggs? When cooking scrambled eggs in the frypan I use a spatula to gather the egg together. To me this doesn't damage the pan, and avoids the egg forming 'nodules'. It also saves the time-consuming hassle of cleaning cooked egg off the egg whisk, and possibly saves the hygiene risk of not properly cleaning all of the egg off the egg whisk.
Now I could be completely wrong or have missed something. I know of people who are strongly in favour of using an egg whisk to cook scrambled eggs.
My question is: What are the reasons for using an egg whisk to cook scrambled eggs?
I think, like several questions on this site about scrambled eggs, this comes down to ones preferred curd size. There are many different ways of making scrambled eggs: at one extreme one heats very slowly, stirring gently with a spatula, and getting very large curds. Some people say this gives a sloppy texture, others prefer the smooth mouth feel. At the other extreme, one heats quickly and whisks, breaking up the curds entirely, and giving a fluffy mousse like texture.