Anonymous wrote:

Anonymous wrote:Because they're better that way

It's disgusting cook the food you don't eat poultry raw moron.

That's for fertilized eggs, moron.

Anonymous wrote:

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.

BS. Maybe it's just hard if you don't speak German.

https://german-meat.org/fleisch-aus-deutschland-gb/beef.html#:~:text=Germany%20is%20the%20second%20largest%20producer%20of,*%20Processing%20*%20Performance%20and%20quality%20checks

Anonymous wrote: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.

This.

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

Not just Europeans.

-Appalled American

Anonymous wrote: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.

We also sanitize the eggs so the shells don't keep them hygienic and thus they must be refrigerated. Which means we have to cook them longer too.

That’s how they should be. Scrambled eggs here are too dry. Scorched.

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.

Agree on both!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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?

Stop staying in cheap hotels.

Snookums, your attempt at snark is so embarrassing for you. I most recently encountered this at Hotel Skeppsholmen in Stockholm, where I encountered that. In Singapore, it was Marina Bay Sands.

You may go slink away, now. You clearly suck at the internet.

Your reaction is embarrassing.

+1
Dear chatgpt what is the fanciest place in europe also make sure they have a breakfast with eggs because those beeeyothces in DCUM can sure research.

Anonymous wrote:Runny eggs are a health hazzard and primitive we have fire now

This, regardless of which chicken laid the egg or where...

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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?

Stop staying in cheap hotels.

Snookums, your attempt at snark is so embarrassing for you. I most recently encountered this at Hotel Skeppsholmen in Stockholm, where I encountered that. In Singapore, it was Marina Bay Sands.

You may go slink away, now. You clearly suck at the internet.

Your reaction is embarrassing.

Anonymous wrote:

Anonymous wrote: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?

Stop staying in cheap hotels.

Snookums, your attempt at snark is so embarrassing for you. I most recently encountered this at Hotel Skeppsholmen in Stockholm, where I encountered that. In Singapore, it was Marina Bay Sands.

You may go slink away, now. You clearly suck at the internet.

Was just in Europe and I loved the soft scrambled eggs on the hotel buffet. My DH might agree with you, he thought they should be more cooked.

Anonymous wrote:

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?

Thank you for the LOL today.

Anonymous wrote:Runny eggs are a health hazzard and primitive we have fire now

Runny eggs are a health hazard if you're using cheap ingredients.

But yes, if you buy your eggs from a concentrated animal feeding operation - rather than a farm - then yes, you should prepare your eggs in a kiln.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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?

🤣 We don't have that kind of time in the US! We need to get eggs on the table so that we can go be energized cogs in the orphan crushing machine!

The Jacques Pépin omelette is finished in about 90 seconds. I prefer more al dente so my eggs are clocking around 70 seconds.

What is someone doing 20 minutes? PP said scrambled eggs but I think PPs mom is baking quiche.

Why are you comparing the time for an omelette with the time for scrambled eggs??

Because the cooking times are similar. Assuming your omelette is 90 seconds, the scrambled omelette (scrambled eggs) is not taking longer that twice that (3 minutes, tops). If I'm knocking out 25 of each the cooking times will be near identical.

At 20 minutes, you'd need to use the 350btu sim-burn and you're still probably eating army scram.