Many hotels serve scrambled eggs made from powdered or liquid eggs.

I don’t care for scrambled eggs, but my kids do. I add whole milk or cream, salt, whisk to add air, and cook for 7-8 min over low heat in a small pan. I stir more frequently for smaller curds and less for larger ones. Using whole milk or cream results in less weeping than skim milk or water. The scrambled eggs end up creamy, but not liquidy.

I think accomplished egg chefs can achieve great scrambled eggs faster in a hotter pan, and a bigger pan, but I need low heat and a smaller pan to not overcook them. Slow and low is more forgiving.

Anonymous wrote:

Anonymous wrote:Slightly OT, but I also dislike places that milk milk into their scrambled eggs before cooking. They do it to economize, as milk is lower cost, but they allege it is to make the eggs fluffy.

I put milk in my eggs, and it’s not to economize. They do finish fluffier and I prefer the taste.

Most Brits mix milk or cream into scrambled eggs. So it doesn't become rubbery.
But then most Brits mix creams into everything - surprised they dont add some into their pints of ale.

All these years I thought the breakfast buffet eggs in US hotels are so dry cause they keep them standing outside too long. Never occurred to me this is how people actually like them.

Anonymous wrote:

Anonymous wrote:

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.

+1. It’s why you hear about so many American kids hospitalized/dying after eating homemade chocolate chip dough. Stay safe!!

I rarely hear anything about American kids dying from eating raw cookie dough. In fact, this might be the first time.

Fun fact! The salmonella risk from raw cookie dough isn’t the eggs, it’s the flour. Raw flour is not cleaned and every package warns to bake/cook before eating.

Anonymous wrote:

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.

+1. It’s why you hear about so many American kids hospitalized/dying after eating homemade chocolate chip dough. Stay safe!!

I rarely hear anything about American kids dying from eating raw cookie dough. In fact, this might be the first time.

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.

Jacques Pépin does omelets both the French way (very quick, delicate, colorless, soft inside) & also the American diner way (longer, firmer/set, a little golden browned outside) — and I’m almost positive he said he typically prefers the American way when he’s home.

There’s nothing wrong with an American omelette.

It’s just preference.

I preferred loose when I was younger but I like American slightly browned these days. No fear of bacteria or undercooked eggs or anything like that — just preference is all.

Where does Pep cook eggs 20 minutes? Provide the source.

Yes. We cook eggs well done to avoid illness.

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.

+1. It’s why you hear about so many American kids hospitalized/dying after eating homemade chocolate chip dough. Stay safe!!

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.

Jacques Pépin does omelets both the French way (very quick, delicate, colorless, soft inside) & also the American diner way (longer, firmer/set, a little golden browned outside) — and I’m almost positive he said he typically prefers the American way when he’s home.

There’s nothing wrong with an American omelette.

It’s just preference.

I preferred loose when I was younger but I like American slightly browned these days. No fear of bacteria or undercooked eggs or anything like that — just preference is all.

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.

News flash: almost all eggs sold in western/central European grocery stores are "factory farmed". Same for Singapore/ Malaysia. The eggs used in most restaurants/hotels, in Europe and North America (and Singapore / Malaysia), are factory farmed.

Yes, a few exceptions exist in all of those places.