Can't overbeat and the more air you get into them, plus add a little water, will make them fluffier!

I've heard of using an immersion blender as a way of making homemade mayo, so I can't imagine it would do that much damage to the eggs other purposes.

My husband's family has a much loved story of his dad, taking over for the mom, deciding it would be quicker to scramble 10 eggs on the highest setting on a blender. He then poured them into a frying pan and left them to cook. When he returned, the result is always referred to as having the exact consistency and probable taste of foam rubber.

I think it's definitely possible to over-beat eggs. But not because they'll turn tough. The texture will get lighter and more frittata-like. I can't imagine a few pulses to mix them would get it that far though.

Why bother with the immersion blender for this? Just use a fork or whisk. Takes less than a minute. Or am I missing something?

I also wondered, "why bother?" when I saw the question, unless it's because the questioner needs to whisk a lot of eggs? I love my immersion blender, but if I need to beat two eggs, it takes much less time to do it with a whisk.

However, I think that within reason it wouldn't hurt the eggs. My personal favourite egg-whipping story: a few years ago, I was making in the midst of making a cake and trying to whip egg whites with a whisk, my cheap-o hand mixer having died a fiery death a few weeks earlier. My now-husband took a look at the hand mixer's whisk attachment and said, "You know, this looks EXACTLY like the connectors on my drill bits." Turns out that a drill is indeed an excellent tool for beating egg whites!

I use an old fashioned egg beater ... I just like it.

I think the yolk and egg white matrix is better if it is not completely incorporated, so I lightly beat the eggs with a fork or a flat whisk. Based on the theory that the best scrambled eggs are cooked low and slow, adding any liquid to the eggs would just make them watery, since the heat never gets high enough to cook the liquid or turn it to steam. Low and slow makes fat fluffy egg curds---silky and delicious.

My mother in law always beats her scrambled eggs with the immersion blender, and they're always kind of dry and foamy. Beat them lightly with a fork or a whisk and they'll turn out much bettter.

After watching Gordon Ramsay's video on scrambled eggs I only mix them in the pan. I think he has perfected it.

Mmmmm, I love a good "yolk and egg white matrix."

I cook mini quiches on a large scale about every other weekend. I use about 18-25 eggs. I add milk, but always use my immersion. It's quicker and I find it doesn't change the consistency. Plus, it's easier to pour into the cups without any membrane in tact, or whatever you call the part around the yolk, that's probably a gross word for it