Why do people continue to generalize? All Americans do not like their eggs cooked the same way nor do all people from Europe.

Many people like runny eggs and plenty of people prefer them cooked all the way. It has nothing to do with where they’re from.

Anonymous wrote:My mom learned how to make scrambled eggs in France. She cooks them on very low heat for about 20 minutes. They are creamy and so so good. I cannot stand over cooked hard scrambled eggs. Team Europe!

20 minutes?

Is she using a bic lighter as a heat source?

Watery eggs sound nasty. Firm is nasty as well.

Yolks need to be runny or raw. The whites medium rare or raw. Depends on the preparation, but that’s the general rule.

Raw yolk on tartare. Raw whites in a smoothie.

Overcooked eggs are nasty.

Anonymous wrote:My mom learned how to make scrambled eggs in France. She cooks them on very low heat for about 20 minutes. They are creamy and so so good. I cannot stand over cooked hard scrambled eggs. Team Europe!

but if you cook them this way, they don't have to be runny.

The eggs are safer in other counties than here, where they are factory farmed and likely will make you sick if you don't cook them thoroughly.

Because American industrially farmed and refrigerated eggs are just not as good. Orange yolk grass and bug fed chicken eggs are so good just barely cooker through and soft.

My mom learned how to make scrambled eggs in France. She cooks them on very low heat for about 20 minutes. They are creamy and so so good. I cannot stand over cooked hard scrambled eggs. Team Europe!

Because they're better that way

I’m European and like mine well done.
Don’t generalize us all.

The French style is to have small curds so that it is more like a custard. My kids like big curds that are soft and fluffy (not rubbery or dry at all). It's a different cooking technique.

Anonymous wrote:I’m an American and I much prefer a creamy soft-scrambled egg to a dry/rubbery hard scramble.

On the other hand, I like my steak medium-well, something that I think would appall most Europeans.

Don't act like Americans aren't cultured. Medium-well would appall most Americans.

I grew up on a ranch in the US and later lived in Germany. I could not find good cuts of meat there, and never could find a large rack of ribs. I was used to really great BBQ and high quality steaks.

I’m an American and I much prefer a creamy soft-scrambled egg to a dry/rubbery hard scramble.

On the other hand, I like my steak medium-well, something that I think would appall most Europeans.

Anonymous wrote:Why some Americans like rubbery scrambled eggs?

Agree, yuck

--American

Why some Americans like rubbery scrambled eggs?

Every time I go to Europe, the scrambled eggs at hotel breakfasts are all very loose/runny/watery. Doesn't matter what country I'm in.

I also noticed it in Singapore and Malaysia.

What's this about? Are Americans the only ones who cook their eggs to firm?