Trip to in-laws

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I recently had scrambled egg sandwiches at my in-laws. They use eggland’s best or some other standard brand sold at Walmart… You know, white egg with a thin shell. The eggs were pale and looked and tasted watery. Is this a recent thing? I grew up on regular Safeway eggs and never felt this way. Have eggs changed?

This question is so confusing to me.

Why is the subject line about a trip to the inlaws? Aren't you just asking about whether eggs have gotten worse? Do you not use eggs at home? What kind to you use?

It's the first thing I thought of because I was telling the story and that was the first line. I thought about changing it, but figured that title would draw people in to reply.

Please don't use titles that way. You're as bad as the vaguebooking facebook people. Or buzzfeed.
"Doctors hate this one trick!"

[Anonymous]

Plenty of other places sell Egglands best. They are typically more expensive than store brands or other national brands. I have no issues with them.

[Anonymous]

My MIL is Asian and her Asian food is to die for.

The rest of the fridge should not be touched, because she has no palate for western foods and buys the cheapest, lowest quality things in the cheapest supermarket, given she can't distinguish between that and high quality stuff. We all know not to touch the yogurt or milk in the fridge...

Yes, OP, the eggs are probably from industrial hatcheries.

[Anonymous]

Anonymous wrote:It’s how they cooked them, not the type of egg.

+1. They probably added too much milk to the eggs.

[Anonymous]

Did they make the scrambled eggs or you?
I had a Brit make scrambled eggs for me once at brunch and was surprised to learn he adds some milk to the mix. He says to keep the eggs from getting all dried out and cakes.
It is a very British thing to add cream or dairy products to almost everything.

[Anonymous]

I meant "cakey".

[Anonymous]

I stopped buying Eggland's Best a few years ago for this exact reason. The eggs were pale, watery, and tasteless. Even my kids noted that the eggs looked pale and tasted bland. Now there are a couple of organic brands that I will choose from when I buy eggs. They have a much better taste, texture, and color than the EB eggs. I don't know what the issue is with the EB eggs, whether it's an issue with the chickens and their feed, or if it has more to do with shipping and storage, but I can afford the more expensive eggs so I buy those now.

[Anonymous]

Anonymous wrote:Did they make the scrambled eggs or you?
I had a Brit make scrambled eggs for me once at brunch and was surprised to learn he adds some milk to the mix. He says to keep the eggs from getting all dried out and cakes.
It is a very British thing to add cream or dairy products to almost everything.

A lot of Americans do this, too. I was taught to add milk or water to my eggs to fluff them up, but as an adult I prefer not to do this. I think there are many schools of thought on the process of making eggs.

[Anonymous]

Anonymous wrote:Did they make the scrambled eggs or you?
I had a Brit make scrambled eggs for me once at brunch and was surprised to learn he adds some milk to the mix. He says to keep the eggs from getting all dried out and cakes.
It is a very British thing to add cream or dairy products to almost everything.

Spouse made them and I know she doesn’t add milk, just butter. And in-laws made them another time but I don’t think they added milk. They don’t drink milk so tend not to have it around. Both times watery eggs.