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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. :)