From Newsgroup: rec.food.cooking
On 5/15/2026 7:47 PM,
ItsJoanNotJoAnn@webtv.net wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-05-15 11:29 a.m., ItsJoanNotJoAnn@webtv.net wrote:
dsi1 <user4746@newsgrouper.org.invalid> posted:
I like to scramble eggs by breaking the eggs on some melted butter in a frying
pan. Depending on when you break the yolk and start mixing the eggs, you can
change the look of the egg. This one's been mixed pretty late in the game. This
might be the fastest way to cook scrambled eggs.
https://photos.app.goo.gl/8K333d9L8PjUDyfF9
That's how I do my scrambled eggs as well. Yours appear to be just a
tad too loose to me and a little runny. They might not have been in
person, but they look that way in the photo.
I guess you and I differ there. I think cooking them any longer than
that would have overcooked them for my taste. I like them to be wet and
glossy. I am reluctant to order eggs in a restaurant because they always
over cook them, cooking them to the point where you and my son would
consider them to be cooked.
The whites look to be just shy of an extra 10-12 seconds more in the pan. Turning off the heat, flipping that mound of eggs and leaving them for
the time I stated above would finish them perfectly for me.
~
The thing about scrambled eggs is they usually keep cooking due to
internal heat, even off the burner. Of course you know that. :)
--
--Jill
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