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When you order scrambled eggs ...

... have you ever had any success requesting the eggs to be cooked a certain way?

That is, have you had your request for "runny scrambled eggs" honored?

Or what about "scrambled eggs, easy" à la "eggs over easy"? Or "scrambed eggs, hard"?

It may be beyond most short order cooks' wherewithal or attention span, but alot of places that I've been to make scrambled eggs like they are trying to cook all the golden hue out of them. My scrambled eggs shouldn't have a "Tropicana bottle tan" when they get to my table.

Is it really that hard to make soft scrambled eggs? Where the yolks are still a bit runny?

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  1. I've learned here on CH that properly scrambled eggs actually do take skill. The eggs shouldn't be beaten all that much. And it should be cooked very,, very, very slowly. That's just parts of it. So, yeah, I think it's not surprising that you don't get good ones in a restaurant. I'll try to find a thread that talks more about it.

    ETA: http://chowhound.chow.com/topics/579972

    13 Replies
    1. re: c oliver

      Those 'shoulds' apply to a particular style of scrambled eggs (the classic creamy French). 'very,very,...slow' is impossible in the short-order cook context. Plus who wants to wait 20 minutes for scrambled eggs?

      1. re: paulj

        I think that was my point :) We were at an airport restaurant counter having breakfast. Those scrambled eggs were poured from a pitcher onto the griddle and 'scrambled' with a spatula by just turning them over and over onto themselves.

      2. re: c oliver

        Eggs Over Easy......about an 85% success rate.

        Soft Wet.Loose Scrambled Eggs......about a 90% success rate

        Basted Eggs......probably never....they steam them and always too long and overcook

        Soft Poached Eggs........Maybe 60% success rate....usually too hard.

        Soft Omelet, No Brown on Egg........30-40%.....always a some brown and over-cooked way too much

        Personally, I find restaurants and diners overcooks more often than not....even the big Breakfast Houses......The little local coffee shops/ luncheonette are much better.....and a lot faster.

        1. re: fourunder

          I am so with you on this, fourunder; from your percentages to choosing a local spot where they actually give a rat's ass if you care about the food. Omelets with no tan whatsoever is really really hard to get. I had my best luck in the world at old Michele's Sunday Brunch in Santa Rosa Ca. - everytime, they did a classic perfect omelet with choice of high-quality and varied fillings. I mourned the day the place closed, and mourned Omelet Dude.
          And I still can't get a decent basted egg. The others, though, if I take time to explain what I really mean and don't leave it much subject to interpretation, I've had really good odds of getting what I want. But I fly my breakfast Freak flag proudly - I LOVE eggs, and breakfast's the MOST important meal of the day!

          1. re: mamachef

            My % is that 99.9% of omelettes are those overstuffed monstrosities. Another 99.9% is how often I have them over easy. I've found the places than CAN do soft poached eggs. I try not to set them and me up for failure. Like you, I love eggs and when I have breakfast out that's what I want.. So there :)

            1. re: c oliver

              Nothing unkind was directed at or meant for you, c oliver. In fact, nothing unkind was directed at anything-or-body. : ) Maybe it translated wrong via computer.

              1. re: mamachef

                Oh goodness, mama, I was in my own way, agreeing with you, honey :) The "so there" was followed by :) quite deliberately................ :)

                1. re: c oliver

                  When I found my bifocals sitting on top of my head, I saw smiley-icon. I type by touch and do a pretty good job, but unfortunately I don't see by touch. ; )

          2. re: fourunder

            I don't like my eggs to brown even a little bit. So I usually order poached eggs when I order eggs out. But usually I order eggs benedict - so not so good for me....

          3. re: c oliver

            You won't get them in a restaurant probable because the eggs for scrambled eggs are not cracked for the order but (generally speaking) dumped shell and all into a hobart and then the shells sifted out once the eggs have been beaten. Then on they go to the flat top that is not at the low and slow groove. If you order sunnysides and say you want them barely cooked you have a better chance at getting a runner. Most cooks do not think people mean it or wonder if the restaurant will be sued if they give them what amounts to a partially raw egg. Maybe you should come with a signed waiver of liability. : )

            1. re: Sal Vanilla

              Sal..... the egg centrifugal seperator machines, once common in restaurant kitchens and bakeries are no longer approved by FDA since the dirt on the outside of egg shells would be mixed with the product, a salmonella hazard. Same applies to small scale separating with a mixing machine.

              1. re: ospreycove

                I wonder how many are abiding by that. a dozen flats of eggs per day? I guess the option is to buy them already scrambled from a carton.

                1. re: ospreycove

                  I wonder how they tolerate eggs period. Eggs can contain salmonella. I guess that is why eggs are generally cooked beyond recognition. Everyone is a suer.

            2. in a restaurant I only ever order fried eggs over easy. I only like my own scrambled eggs or my other half's (I prefer my own but I don't tell him!)

              1. Short order cooks have to get their stuff out in, well, short order, and that's not how you make soft scrambled eggs.

                The two main diners in my hometown -- legit, old-timey places that serve some of the best hashbrowns on earth, make killer fried eggs and decent poached, but make scrambled eggs the same way a harried mom would: FAST. They're fine for the kids, but I like mind creamy and soft, cooked slowly. A request for runny scrambled eggs is going to get you a half-undercooked mess rather than proper creamy eggs in my experience.

                1. SELDOM............
                  I like my scrambled eggs soft. In the few places I have had sucess, I sit at the counter and the short order cook is directly on the other side. I ask him to please make me scrambled soft in a frying pan, not scrambled on the griddle. This yields a much higher sucess rate. The griddle is far to hot (for frying eggs quickly) to achieve soft scrambled. Frying pans are heated to order and I can get what I want.

                  Also, I have noticed that if I am in a neighborhood luncheonette that caters to middle aged or older Black Americans (no I am not being racist), that if I order my scrambled COUNTRY STYLE they will arrive soft and moist, almost runny.

                  OTOH---your comment about 'beyond the short order cooks attention span, etc" Many short order cooks are immigrants and cannot really read the tickets.

                  3 Replies
                  1. re: bagelman01

                    OTOH......your ending was not necessary ....and untrue.

                  2. Reading through all of this I'm glad I'm not the only one to have to suffer the indignity.

                    Perhaps with a diner and/or short order cook, it's not possible to make soft runny scrambled eggs.

                    Maybe it has something to do with the griddle. Don't most diners cook their eggs on the griddle and not a pan?

                    1 Reply
                    1. re: ipsedixit

                      Yeah. It's really hot, which spells disaster for a good scrambled egg. So I just plain don't order 'em out. They're better when I make 'em anyway. :)

                    2. Well, I might be the only one who prefers her scrambled eggs overcooked beyond recognition but I almost never have trouble with my request.

                      I have found that "super well-done" or "well-done till they are brown-ish" works much better than "hard" or "well-done".

                      There is a nice little Italian place that serves them probably the way most people like them and they do take longer. I made the mistake of not remembering to ask for them super well-done and gave them to my guy as they were too creamy and soft for my tastes. Radda Tratoria in Boulder, CO.

                      9 Replies
                      1. re: MinkeyMonkey

                        Hah - I was beginning to think I was a total outcast on this issue. I like mine cooked to dryness, with a touch of brown. Don't know why - just do. I suspect because that's how my grandma always made them for me. Of course, she would cook them in bacon grease, so ...

                        1. re: Heatherb

                          To me, scrambled eggs are only good when stolen unseen from somebody else's plate. Otherwise I prefer an omelet, or better yet, fried- over easy, medium, or hard is okay as long as the whites have gotten opaque, that's my only requirement. Actually I prefer them over medium, I guess, with browned edges, which takes a hot skillet.

                          I understand that qualifies me as a circus freak here.

                          1. re: Heatherb

                            My gram cooked them in lots and lots of butter but once in a while, she'd break out the bacon grease and we'd all scarf them down like starving wolves! And, my gram also overcooked my eggs which is odd because as a kid, I loved dipping toast into runny yolks. Egad, just the thought is icking me out!

                            We may be the only two...

                          2. re: MinkeyMonkey

                            You are definitely NOT alone. I abhor undercooked eggs in any way, shape, or form. Not because of any fear of illness; simply because the texture of soft/undercooked eggs makes me gag (same goes for raw oysters - lol!).

                            So when dining out, I always order my eggs decidedly well-done, or - if ordering them fried - to the "hockey puck" stage.

                            1. re: Breezychow

                              Yes, same does go for raw oysters! I hate to admit that I've never tried them because they look like icky raw eggs to me. I'm sure I'm missing out but I just can't get myself to try them. Maybe one day...

                              1. re: MinkeyMonkey

                                Heh, I love over-easy with the yolk still soft but the whites done, like soft-boiled eggs, like the yolks in hard-boiled eggs still a tiny bit soft...

                                ...but I prefer omelets and scrambled eggs to be well done. Figures!

                                Had a raw oyster once. It took ages to get my throat to open up to swallow it. Then when I finally got it down...it shot right back out, like my body was rejecting it! Not a fan at all... :o)

                                1. re: yfunk3

                                  ...aaaaand, now I'm never going to try raw oysters! Oh, man, that is funny.

                            2. re: MinkeyMonkey

                              Oh Minkey, they may say you're a dreamer, but you're not the only one...
                              Three cheers for well done scrambled eggs!

                              1. re: hyacinthgirl

                                And may your eggs all scramble as one.

                            3. I always say "a little raw" - and they then come out perfectly (to my taste)

                              1 Reply
                              1. re: brooklynkoshereater

                                But "a little raw" will give me strings of literally raw which isn't the same as "soft."

                              2. My experience is that when you order scrambled eggs, what you get is a thin, flat omelette (since the eggs were cooked on a flat, hot grill) which was then chopped up with the edge of a metal spatula and piled onto your plate. This overcooked, dry egg dish is "scrambled eggs" in most breakfast restaurants and diners in America. I've given up ordering scrambled eggs at restaurants. Sadly, it did not used to be this way, but those days are long gone.

                                3 Replies
                                1. re: gfr1111

                                  Yes, in America, "scrambled eggs" usually means "broken omelet", not truly scrambled eggs.

                                  1. re: Karl S

                                    You and some others taught me the difference and I remain grateful.

                                  2. re: gfr1111

                                    Ask them to scramble in a pan. They will you know.

                                  3. It depends on the restaurant, is the short answer. For instance, at Waffle House, I almost always get eggs cracked into a pan and "scrambled" with the fork as they are cooking, and quickly. This turns out a variegated scramble of yellow and white cooked bits, with no uniformity of color. It has well, let's be generous, and describe it as having some charm. But, if I go to a place that specializes in breakfast, is locally owned, and sources eggs from local farms, I can get scrambled eggs done to my liking somewhat consistently. That is to say, most of the time, they'll make them soft and (restaurant version of) slow, which might not be as slow as at home, but it's reasonable and entirely tasty. So, a good compromise. At the chain breakfast place, well, it just depends on the cook, I suspect. I don't go to the chain place often...okay that sounds snobby, and that's not how I meant this. I just think sometimes you get what you pay for, and scrambled eggs is one of those times most places.

                                    12 Replies
                                    1. re: amyzan

                                      A guy named Norm owned and cooked in a little hole-in-the-wall in Sonoma Co. that I waitressed at and made better money at from the truckers, utility workers and general early birds than I made at some high-end places. He is my hero as a breakfast cook. I can honestly say that I never saw an order cooked incorrectly, never saw anything sent back, didn't get complaints, and always brought back an empty plate: Over however, scrambled however, omelets however and perfect (the green chile and jack was the C-4). Norm basted and poached and shirred. He did not offer Hollandaise, but made country gravy with spicy sausage, pepper and hot sauce and served it alongside every egg order. He was a 100%-er, and I miss the hell out of that place. I'd travel the hour and a half early on a weekday to eat there if it was.

                                      1. re: mamachef

                                        It is times like these I wonder why there aren't tips for chefs (or the kitchen staff).

                                        1. re: ipsedixit

                                          Ipse, that was the beauty of Norm C. He was a true-blue son of the South who wouldn't have dreamed of touching a dime I made, but his words to me the day he hired me were something like this: "Ah make the food, and ah own the bildin.' Yew show up on tahm, work fast, keep the cawfee comin' and smell and smahl pretty and Yew'll make more money here than anywhar else, 'n that's what ah lahk ta see. Ah'll feed you two meals a day for free, too. But girl? Yew ain't all alone here. They's Benny, and they's Mark (a father-son dishwashing/busing/prep team) and they gonna bust they asses for yew, and ah want yew to tip 'em good, ever' single day."
                                          And they did, and I did. And all was well in the land of the Kopper Kettle.
                                          But hell's bells, if Norm had wanted a cut, I'd have tipped him out too.

                                        2. re: mamachef

                                          that almost brought a tear to my eye, mama.

                                          1. re: mamachef

                                            Was that where the Fremont Diner is now? I know it's new owners but GREAT food. Grind their own corn for grits!

                                            1. re: c oliver

                                              c, no: I actually did something I rarely do unless in review or recommend, and used proper names! It was Norm's Kopper Kettle, tucked neatly away in the G&G shopping center on College Ave. in Santa Rosa proper. He opened it after he sold the first K.K. which was just across the tracks on College and is now Azar's.
                                              But I've eaten at, and love, the Fremont Diner.

                                              1. re: mamachef

                                                We're doing a repeat house exchange in Sonoma over Christmas. Fremont Diner will definitely be one of our stops.

                                            2. re: mamachef

                                              Breakfast cooks at a busy place that doing it well are underrated magicians at times.
                                              Some of the best tippers are the ones who know what it is to work hard for little.

                                            3. re: amyzan

                                              Many high volume places, chains and larger independents, use pre-cracked eggs for scrambled/omelets. these liquid eggs are fresh and come in 10 lb plastic bags, you pour any amount into a bowl or pitcher and they are ready to cook. Blind taste testing yielded with our staff (years ago), that no one could tell the difference. It was a high quality product. Having said that we opted for the "cracked to order" method, it kept our "Homemade image as did roasting turkeys, beef etc dialy. scratch baking too.

                                              1. re: amyzan

                                                Yeah, you do sound a little snobby. But at least you recognize it. Next step, doing something about it.

                                                Even locally sourced eggs can be cooked poorly. It ALWAYS depends on the cook and the server. If you cook the egg perfectly but the server leaves it under the lights for 3 minutes while she/he takes an order it ceases to be the perfectly cooked egg.

                                                1. re: Sal Vanilla

                                                  Honestly, Sal, perfection isn't what I'm looking for when I go out for breakfast. I often settle for entirely decent, cooked to order food, and prefer locally sourced as often as feasible. So, who sounds snobby now? Perhaps you could do something about your word choice? Just sayin', next step, like you advise.

                                                  Thanks, mamachef, for your story. The Kopper Kettle sounds special, and places like that are becoming increasingly rare these days. I have to go north of the river to find places like that here anymore, and even that part of the metro is becoming more gentrified. <sigh>

                                              2. Well, if you are at a place with a short order cook, perhaps you can see the grill and can give the OK when you want them served. It seems, though, that you are requesting that your eggs not be cooked, which is not hard to understand that that would probably be problematic for a chef who is there to cook . I mean, scrambled eggs are a single mass, there is not a division of sections like in boiled or fried. I think scrambled eggs are meant to have a light, fluffy cohesive texture.

                                                10 Replies
                                                1. re: observor

                                                  Now it is a crisis if your eggs are not served to the degree of doneness as requested? Hey my local coffee shop gets it right every time. Maybe it is the thank you I say to the cook and my fav waitress......Or maybe it is the good tip for the staff; and maybe just maybe it is the Christmas tip For the cooks. Any food service job is tough; let them know you appreciate their efforts!!!!!

                                                  1. re: ospreycove

                                                    I think that's the point a lot of us have made, osprey: that if you patronize a small establishment where they "know" you and you make a point of being polite, things will work out better than if you go down to a place where the staff turnover's totally at warp speed and you can't even see who's cooking for you (and if you could, the face would change weekly.) I like the way you think - and to answer your question, while not exactly a crisis, if I get a funky plate of breakfast eggs, it honestly does make me a bit.....sad. Yes, life's too short to get all f*****d up behind small stuff, but it did teach me to seek out an alternative, sniffing around with my little houndy nose and taking mental notes.

                                                    1. re: mamachef

                                                      Mamachef.....Yup, I guess I am just set in my preferences and find myself trying to simplify and avoid controversy, which is a 180* turn from my type A of years past. Also, the more I see, the more I find the saying, "You catch more flies with honey than vinegar", to be very true.

                                                      1. re: mamachef

                                                        I agree. We go to the same place almost every Saturday, I ask for my overly cooked eggs, the wait staff all know that I really get icked out if they are not super duper cooked, the cooks all know to really over cook and I am happy, tip well and am polite. Everyone there is polite too, it is a nice balance.

                                                        I also think that sometimes we should expect great service just about anywhere. Why not? Be it local or chain, there is no reason to offer inferior service and I don't make a fuss about it. I like my local spot but we had the best server at a chain and tipped according to his service, not just to the percentage. We thanked him, chatted and thoroughly enjoyed our breakfast even though the food wasn't as good as our local haunt--but it was cooked just right and the server made sure I enjoyed it. Ya never know what kind of great people are working where.

                                                        For me, it kind of is a big deal if my eggs are not done right. Yes, I have issues. I get super grossed out over eggs that are not cooked all the way or have parts that are runny or stringy. I admit it is an issue and I like to avoid issues. I like really cooked eggs which is why I ask for them. If I know the place, I'll ask the server to ask the cook to cook them longer (only had to do once). If I don't know the place, I just won't eat them and deal with it. I don't make a fuss but I do go slightly hungry till we get home!

                                                        1. re: MinkeyMonkey

                                                          I think that it is harder to get well done scrambled eggs in a fancy place than it is to get under cooked in a diner. I ordered scrambled eggs, well done in one of our fancier local places once. After going to the kitchen to deliver my order, the waiter actually came back to the table to tell me that the chef wanted to know if I wanted my eggs his way or burned up!

                                                          This took place in front of an old close friend- I'm glad it wasn't a client.

                                                          Needless to say, I've never returned.

                                                          1. re: Clarkafella

                                                            ""...the chef wanted to know if I wanted my eggs his way or burned up! ""

                                                            How about wanting your eggs "done elsewhere"? That is so rude! I only had that kind of thing once, many years ago. I never went back to that place, they just didn't deserve my business!

                                                            1. re: Clarkafella

                                                              Sounds as though it was drummed into him, as an apprentice, that there is one proper way to prepare scrambled eggs - the low and slow way that produces billowy clouds of curds in cream. As you can tell from some of the other posters, it only takes one CH thread to indoctrinate people to that way of thinking. :)

                                                              1. re: paulj

                                                                Well, it might have been one thing had we been in France or something- as it was, we were in Ridgeland, MS where snootieness shouldn't be allowed! I started to march back into the kitchen and stick my boot up the chef's posterior, but decided that it wouldn't be proper, even here.

                                                              2. re: Clarkafella

                                                                In several upscale brunch places, I've simply been told "no" when I ask for my eggs well done.
                                                                They are served in the soft French style, or not at all.
                                                                More and more, actually, I find my requests of that nature are being met with "nos," which is the establishment's right, as it is mine to not return.

                                                                1. re: hyacinthgirl

                                                                  I can't imagine that!

                                                                  I guess it is one thing if you ask for something they don't serve or ask them to change the menu item with substitutions etc. But, not gonna cook well-done eggs?? I probably would not order more than a croissant and butter and a cup of tea and then not return, well, not return for breakfast.

                                                                  I am suddenly irritated! Well, you're right, you don't have to go back.

                                                      2. I find that I can never get "proper" creamy scambled eggs unless I make them myself, so I dont order them now. I have the same problem most times also with overcooked poached eggs (although I make no claim to being abl eto do a good job there). I stick to fried nowadays.

                                                        2 Replies
                                                        1. re: Harters

                                                          Harters, I'm the egg poachin' queen and can give you a few tips if you like. But this may just be a block, like w/ me and Jello (jelly to you.)

                                                          1. re: mamachef

                                                            Thanks, but I suspect I've tried all the tricks - both amateur and professional. I know from freshness, temperature, vinegar, water swirling, reheating but every time I try they're overcooked enough to play tennis with. However, any new ones that might crack (heh, heh) the problem always appreciated.

                                                        2. I haven't ordered scrambled eggs at a restaurant in at least 10 years. I am the only one who can make scrambled eggs to suit my taste.

                                                          My husband just can't understand my egg "issue" To him, all cooked eggs are the same and there is no wrong way to do it.

                                                          The same well meaning husband brought home take-out breakfast for the first morning with our newborn son and when I openned the container and saw the fried-hard-on-the-cooktop-half-brown-chopped-with-the-edge-of--spatula "scrambled eggs" I burst into tears. I was so hungry but the eggs were so gross.

                                                          1. When I ask for "scrambled, well done," I usually succeed in getting them well done enough, yes. :)

                                                            This is largely why I order scrambled eggs instead of my favorite, fried, because it's easier to say "scrambled well done" than "fried, broken over hard and cooked through." I haven't come up with a great way to get that across yet.

                                                            1. 'runny yolks' with scrambled eggs? How about ordering a sunny side up egg, and scrambling them yourself at the table? Eggs from a pitcher won't have separate yolks.

                                                              12 Replies
                                                              1. re: paulj

                                                                I've been able to make soft scrambled eggs from those premixed cartons. I think it has less to do with the eggs (either in the shell or pre-mixed) or more with what the eggs are cooked with (i.e. griddle top).

                                                                1. re: ipsedixit

                                                                  The cheating way to do it:

                                                                  Have very cold bits of butter (or cold solid fat of choice) - the colder the better (the melting of the butterfat helps coat the proteins of the eggs while they cook - already melted butter won't emulsify the same way - and help resist curd formation).

                                                                  Take about 2/3 of the eggs (which should be blended with as little aeration as possible, and salt should be added, as it helps resist curd formation without making the eggs weep too much if it is added just before cooking; however, do not add milk or water) and half to 2/3 of the cold fat and put them in a pan over medium heat. Stir steadily and constantly along the bottom of the pan and break up any curds quickly. When the eggs look about halfway done, add the rest of the eggs and cold fat and repeat (this is a Julia Child trick, btw, for cheating on French-style scrambled eggs). Remove from heat when the eggs are about 2/3 done and finish cooking to taste off heat from the residual heat in the eggs and the pan. (Timing and process really vary according to the pan and the heat source; you have to experiment frequently - and it's such a penance to have to eat scrambled eggs repeatedly..... In my small Bialetti non-stick pan, over 40% heat, it takes about 2 minutes and 20 seconds. Still, the best results are the long 20-minute+ double boiler over simmering water traditional method - the texture is incomparable.)

                                                                  1. re: Karl S

                                                                    I haven't used the double boiler trick, but agree absolutely on the rest of the method! And I've never found it to my liking outside my own kitchen, so I just opt for over-easies or basted. But Child's scrambles are heavenly!

                                                                    1. re: cayjohan

                                                                      I do double-boiler, but omit the butter. Can't stand the stuff, unless it's in baked goods.

                                                                      1. re: cayjohan

                                                                        Well, the double boiler is not the trick (Julia's method is the truc) but the traditional long-form method. It's a kind of contemplative cooking activity, like risotto. Good for a supper ritual, rather than breakfast.

                                                                        1. re: Karl S

                                                                          Agreed on the slow supper ritual. Fried/basted for breakfast out, but scrambled tend to be an evening dish here, with appropriate attention.

                                                                          Curious about the double boiler 20 minute-plus routine. Sounds like it might go over well here. I'm especially curious about ipse's non-butter technique.

                                                                          1. re: cayjohan

                                                                            Well, to stay on the General Board, we need to keep this discussion focused on the OP's question, which is about why it's hard to get these in restaurants.

                                                                            For my post from 3 years ago on the Home Cooking Board, go here:


                                                                            And I am sure the moderators will want further technique discussions to be over on Home Cooking.

                                                                            That said, to circle back the the General topic, if you see the method, you will understand why American short order cooks are normally not equipped (especially in terms of time) to deliver this to you.

                                                                            My understanding is that the French would consider these eggs properly restaurant food because of the skill and effort involved, while omelets are more domestic fare (the kid's play theme I mentioned in another comment). Americans, of course, have a different context and a different result, sad to say.

                                                                            1. re: Karl S

                                                                              In classic French cooking, what rank do you have to be (measured in hat height?) before you are allowed to cook scrambled eggs? Has to be above cutting onions, but I doubt if the top two ranks would spend their time on this.

                                                                              1. re: paulj

                                                                                I don't know, but I agree it's part of the hazing.

                                                                              2. re: Karl S

                                                                                Thanks so for that technique link. Looks like we're scrambling this weekend.

                                                                                  1. re: fourunder

                                                                                    I tend toward loving him, and now I think I love him a little bit more. Thanks for that!

                                                                  2. My soft cheesy scrambled must go from pan to plate in a microsecond, and no restaurant can do that. So it remains a home-only pleasure.

                                                                    1. The last time I did (and the last time I remember ordering same) was at a high-end Sunday buffet place where eggs were made-to-order, in front of you (if you stayed there and didn't wander off to pick up other stuff while waiting for your eggs), by a cook/chef standing at one of the buffet tables with his pans and table-top burner etc. I told him how many "egg-equivalents" I wanted of the egg mixture they had and told him when to remove it from the heat and plate it.

                                                                      At home, I make them with JUST EGGS, no additions of anything - no salt, no milk/cream, no butter, no anything added, NADA. I have a fairly hot pan with generous slightly shimmering oil in it, break the eggs into the pan, break up and scramble the eggs immediately, toss gently until they are about half-cooked then turn the heat off while I bring the plate over. The remaining heat of the pan continues to cook the eggs and I shovel them onto the plate just as they are beginning to lose their runny-ness. The whole process takes maybe 2 minutes. Yum.

                                                                      5 Replies
                                                                        1. re: c oliver

                                                                          I don't use oil (or butter). Just a non-stick pan.

                                                                          1. re: ipsedixit

                                                                            I'd probably add an extra yolk then in the latter stage of cooking....

                                                                            1. re: ipsedixit

                                                                              I was asking huiray cause I thought it could use elaborating on.

                                                                              1. re: c oliver

                                                                                Any good quality clean neutral vegetable oil will do. I dislike olive oil , peanut oil, etc for doing this version of scrambled eggs because the 'taste' of the oil gets added on to the clear taste of the eggs alone.

                                                                        2. I just get nuts when I'm served a mindless plate of rubbery eggs. They just crank them out at the highest heat and serve them up. They are unedible to me. There is a Berkeley restaurant that serves them "soft scrambled" - I actually have to order them a little firmer otherwise they are runny to me. I love it when restaurants will ask and cook them accordingly. Hats off to Bette's Oceanview Diner for serving them the correct way!!!

                                                                          8 Replies
                                                                          1. re: heartysoul

                                                                            Hell YEAH and a general shout-out for Bette's which actually could be considered a Beezerkeley destination, IMO. And the Grubstake in SF ain't half bad either.

                                                                            1. re: mamachef

                                                                              Does Bette's still serve Red Flannel Hash"??

                                                                              1. re: ospreycove

                                                                                Yep, and scrapple with eggs and fried tomatoes!!

                                                                            2. re: heartysoul

                                                                              If they are served on a properly heated plate, they should continue to set off-heat. Or, if they are served on hot dry toast, that also helps.

                                                                              Properly scrambled eggs are one of the greatest tests of a cook's skill. Omelets are kids play by comparison.

                                                                              1. re: Karl S

                                                                                I love reading about your love affair with eggs, from scrambled to souffles. Truly :)

                                                                                1. re: c oliver

                                                                                  Love. L'oeuf.

                                                                                  The same in tennis, I guess.

                                                                                  My childhood inspiration about eggs came not only from my love of them, but from seeing a copy of this famous painting by Velazquez in connection with Spanish studies in elementary or junior high school (I can't quite remember when):


                                                                                  Wherein I learned how Spanish peasants created miracles from the simplest of things like eggs, bread, water and garlic.

                                                                                  (Of course, that peasant woman cooking those eggs has one of the noblest of profiles in all of Western painting. Compare to the royal portraits of the same artist.


                                                                                  Hence, also my reverence for the ancient uses of bread, properly staled.

                                                                                2. re: Karl S

                                                                                  Properly scrambled eggs are one of the greatest tests of a cook's skill. Omelets are kids play by comparison.

                                                                                  So agree with this statement!

                                                                              2. I am really, really picky about scrambled eggs. Love them very soft and creamy. Therefore I never order them in a restaurant and am content to make them instead according to my liking at home! It's true - they do certainly take skill. If I am somewhere near truffles I'll finely shave some on top for a splurge-ish treat! Man, I love eggs...

                                                                                1 Reply
                                                                                1. re: chefathome

                                                                                  I am amused at remembering (see link below) the episode of the F-Word where Gordon Ramsay tries to teach Joan Collins how to properly make a soft omlette. Watch:


                                                                                2. I agree with the person that said the vast majority of restaurant eggs for scrambled are out of a carton. There's no way to do those "soft," really. I hate them, but even when I've asked to pay extra for "real" scrambled eggs, am denied. "They are real eggs" I"m told. Maybe so, but they sure don't taste like them, or behave like them.

                                                                                  2 Replies
                                                                                  1. re: rockandroller1

                                                                                    Maybe you should approach it like a bottle of wine? Ask for the actual egg in its shell to be brought to the table, then give it a whirl on the table to make sure it wobbles just right, a nice sniff, nod your head in approval, and then send it back to be prepped ... runny, soft and scrambled.

                                                                                  2. I was in a diner where a guy had been cooking for 30 years...his eggs were very tough. I didn't have the heart to tell him he should be cooking over higher heat, stirring constantly, and/or using dairy in them.

                                                                                    10 Replies
                                                                                    1. re: observor

                                                                                      Don't you mean lower heat? Dairy as in butter? That's the only milk product I've ever put in scrambled eggs.

                                                                                      1. re: c oliver

                                                                                        It has been shown that mixing milk in your eggs and not beating them excessively, then cooking over high heat in melted butter, while stirring nonstop, results in nice, fluffy eggs..

                                                                                        1. re: observor

                                                                                          Okay. I use no milk and cook over super low heat. Different strokes.

                                                                                          1. re: c oliver

                                                                                            Well, you may profess your eggs to be similarly fluffy to mine, and, if that is the case, I might add that high heat does have the bonus of cooking your eggs literally in about a minute. If that is not true, then I might say that could do with butter having less water than milk and thereby not providing the steaming mechanism that creates fluffiness. I also hope you are altering the ions of your molecules by salting before cooking, as this prevents the proteins from getting too close ie. toughness.

                                                                                            1. re: observor

                                                                                              You know, I've had a tough steak or two in my time, but tough eggs?

                                                                                              1. re: Clarkafella

                                                                                                Yeah, you know, eating a mushy slab instead of a cloud of soft curdles.

                                                                                          2. re: observor

                                                                                            as well as.....creme fraiche, sour cream and cream cheese.

                                                                                            1. re: observor

                                                                                              "fluffy" - an equivocal word regarding eggs. For some people, it means the opposite of what it means for other people.

                                                                                              Milk (especially lowfat) toughens the eggs, because it adds too much water that has to be cooked out. Cream (the heavier the better) can work, because it's more fat than water, but butter is best because the bit of water in it is well emulsified in the fat, so there's less water to cook off.

                                                                                              And, yes, eggs can be tough. When you scramble the French way, you can appreciate the scale of toughness....

                                                                                              Anyway, to keep this on General topics, one can see why short order cooks would give you the hairy eyeball over scrambled egg technique.

                                                                                              1. re: Karl S

                                                                                                Agreed with all you say. That's why my first reply here was that it's not surprising to get substandard scrambled eggs in restaurants.

                                                                                                1. re: Karl S

                                                                                                  No short order cook has ever given me a hairy anything...what they have given me are awful eggs instead of the fluffy ones I get when I cook them.

                                                                                          3. I don't often order scrambled eggs in restaurants but when I do, I order them 'lightly scrambled'.
                                                                                            This is a little off topic but I don't really like to order breakfast out because it's so easy to make a decent breakfast (ie eggs, hasbrowns, meat, toast, coffee) at home. I'd rather wait and have lunch.

                                                                                            1. Don't think I've ever ordered scrambled eggs out. Was not much of a scrambled lover until hubby put them in a blender with broccoli, green onion and some other veggie.........then fried it up and it was very yummy. The only time I`ve had scrambled out was at those crappy continental breakfasts and the quality was not good......just enough to fill the tummy.