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omelette vs scrambled eggs

Which do you prefer? I always considered them the same thing in different forms, well they are, but I know that people certainly have preferences. What are yours and why?

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  1. Scrambled eggs, wet. Omelet only when made in France, where they don't brown the eggs.

    13 Replies
    1. re: escondido123

      LOL sometimes I cook omelets until they're a tad brown around the edges-I love that but don't generally admit it

      1. re: EWSflash

        I prefer my omelets that way as well.

        1. re: fldhkybnva

          Me, too. Slightly brown and dry are delicious.

        1. re: jeanmarieok

          Any kind of brown or crisp in eggs makes me gag. I like them tender and soft.

          1. re: Wyvern

            The exact opposite. Brown eggs in omelet and over hard eggs scrambled.

            1. re: jeanmarieok

              Why bother cooking them then? Just whisk them up and drink it down all slimy and wet!
              (just kidding, of course)

              1. re: escondido123

                I have spent 24 years perfecting an omelette that isn't wet and not browned. I can cook it in my sleep now. I don't think I could make a brown omelette if I tried. Omelettes seem so easy, but they are incredibly challenging to learn if yo make them right.

                1. re: escondido123

                  Wet scrambled eggs give me the heebie jeebies.

                  1. re: olyolyy

                    Amen, but then I don't really care much for that form, prefer omelets.

                  2. If the omelette is correctly made, definitely that; especially an omelette baveuse. If the person cooking can't do it right, easy scrambled eggs please!

                    1. Thankfully my husband makes brilliant omelettes. Soft and tender. He makes them better than I. When he is not available it's softly scrambled eggs.

                      1. Omelets, absolutely. Prefer dry with savory fillings, don't see the point in scrambled eggs. When we had a baby and he was able to eat solid foods, DH made great omelets and I always ended up making scrambled eggs that tried to be an omelet, or vice versa. Finally learned, don't see any reason to go back.

                        1. And I realize how troglodytish I appear to the scrambled egg and omelette gentry- but I dont' really care since I usually make them for myself. My absolute favorite is a raw flour tortilla heated on both sides, fry an egg to over easy/medium,set aside, put tortilla back on the skillet, add cheese and green chiles and cilantro. when the cheese starts to melt put the egg in the middle and fold. Do NOT smash it down with a spatula lol. When it's all hot, put on a plate and enjoy with some chamoy or salsa if you prefer.Love that yolk running out.

                          12 Replies
                          1. re: EWSflash

                            You may not ever read this, but anyone who does, what does runny yolk taste like? I don't like eggs overall, but feel that I might like them more if they are runny. I am a bit timid about tasting them that way though.

                            1. re: sisterfunkhaus

                              I am a yolk hater and actually can't stand to watch people sop up the yolk with over easy eggs, but clearly there is something fantastic about it that I just don't get. I would also like to know what runny yolk tastes like as I have never wanted to aggravate my gag reflex and venture towards it myself.

                              1. re: fldhkybnva

                                I am an egg Goldilocks, the thought of running yolk makes me want to gag and so does an hint of brown.

                                Mr. CB adores over easy eggs and claims I don't know what I am missing. I can't bring myself to try runny yolk.

                                1. re: cleobeach

                                  I hate runny yolks too, but I make myself try them again every so often just to see if my tastes have changed. I don't know how to describe the flavor - it's nothing like cooked yolk. There's something sort of hollandaise-saucy about it, but I like hollandaise, so it's definitely not the same. The texture is very unappealing to me, too - so weirdly mouth-coating. I keep wanting to say they're too fatty, but I LOVE fat (I eat butter and mayo straight), so that's not really the issue. I think it's one of those things you just need to try. If you do, make sure the yolk is as warm as possible, though. My husband talked me into trying a weird cold poached quail egg preparation at a restaurant once and I nearly barfed.

                                  1. re: biondanonima

                                    When cold it appears near gelatinous...

                                2. re: fldhkybnva

                                  I prefer scrambled eggs dry and brown, but strangely enough, love eggs over easy when fried. The whites have to be done, though and there has to be toast or a tortilla to sop up the yolk. Actually, the yolk is the best part. One of my friends has chickens that lay eggs with massive yolks and they are the best eggs I've ever had.

                                  1. re: fldhkybnva

                                    I can't stand to waqtch people sop up the yolks, either, but if it's me I can deal with it. ;-)

                                    1. re: fldhkybnva

                                      OK, well it's been a while but I am now whole-heartedly in the runny yolk lover crew. I was fortunate to receive some fresh pasture eggs and figured now would be the best time to give it a go. Well...runny yolk, especially dipped with toast is delicious!

                                      1. re: fldhkybnva

                                        You must cut your toast in to soldiers for full effect:)

                                        1. re: fldhkybnva

                                          I refrained from replying to your 'yolk hater' post out of compassion. Now I will reply since you are no longer a yolk hater. My older brother eats over easy eggs in a strange way and has ever since I can remember. He eats the egg white all around the yolk. He then puts the intact yolk in his mouth and 'pops' it. My mother was grossed out by it when he was young and that may be why he did it then. Why he does this at 54, I do not know. (I don't think he does this in restaurants, only at home and at deer camp where I most recently saw the phenomenon.

                                          1. re: John E.

                                            Thanks for your initial restraint and I think it was a good decision. Before this morning, that story would have made me reel, but this afternoon it made me chuckle out loud...that is quite hilarious and I can see how that would be a fun and tasty dining experience similar to how I like the pop of grape tomatoes. The best part though is that he still does it.

                                  2. I never posted my preference - I am definitely a fan of scrambled eggs. Not only are they easier to make, for me at least but I never understood the purpose of an omelet since it's all generally the same thing. It's interesting to see other viewpoints. My mom is a stone cold omelet fan

                                    2 Replies
                                    1. re: fldhkybnva

                                      Omelettes can be stuffed. Scrambled eggs with things stirred in just don't taste the same.

                                      1. re: fldhkybnva

                                        I'm a convert it seems! I have become quite obsessed with omelets and rarely make scrambled eggs anymore.

                                      2. Omelette. There is nothing better than a perfectly cooked (AKA not browned), fluffy omelette with a bit of filling. Its taken me 24 years, but I have perfected it. I have to eat them at home to enjoy them. I don't like eggs otherwise unless they are on a breakfast sandwich/burrito, or in something.

                                        1 Reply
                                        1. re: sisterfunkhaus

                                          "There is nothing better than a perfectly cooked (AKA not browned), fluffy omelette with a bit of filling."

                                          totally agree

                                        2. fresh, wet scrambled eggs over an omelette any day of the week, for me.

                                          1. i'm really finicky about my eggs, and i have different "doneness" preferences for every preparation:
                                            - scrambled - slightly wet
                                            - omelette - tender & moist, not wet, but not browned
                                            - frittata - moist inside but lightly browned exterior
                                            - hard-cooked - white still very tender, yolk *barely* cooked through
                                            - poached - runny yolk
                                            - fried - slightly browned at the edge of the white, runny yolk

                                            and this is why i only order eggs of any kind in a restaurant when i have no other option.

                                            3 Replies
                                              1. re: goodhealthgourmet

                                                I am with you on all those preps, except hard cooked - no can do on the fart salad eggs.

                                              2. I don't believe this is an "either / or" comparison as I don't consider one an equal substitute for the other.

                                                I like both, and like them for different reasons and purposes. Scrambled eggs are good when or if I'm making a scrambled egg sandwich with lots of ketchup. An omelet is good for those times I want to highlight a meal out of cooked eggs.

                                                It's just like steaks and hamburgers. One is not a substite for the other because serves its purpose in the culinary tableau.

                                                9 Replies
                                                1. re: ipsedixit

                                                  I guess that was the gist of my original question - in your mind, how are they different?

                                                  1. re: fldhkybnva

                                                    For me the difference is best explained by using an analogy.

                                                    Scrambled eggs are like the referees in football games. Done right you don't really notice them because they are not the reason you watch the game. But mess them up (like when a ref blows a call) and it'll ruin the entire meal. Omelets on the other hand are the football players. They usually are the star attraction of the meal and like the players usually the raison d'être of why you're there to begin with.

                                                    1. re: ipsedixit

                                                      I'm with you. I'll eat scrambled eggs if they're all that's on offer, but they're demoted to "edible protein" because I can't say as I really enjoy them.

                                                      Wet scrambled eggs are nasty -- I was given truffled eggs brouillée at a wedding reception this summer, and although they tasted wonderful, they were mostly room temperature and more than a little wet....a nauseating texture/temperature combination to me. I quietly set them on a side table when I found the opportunity. I'm not usually squicked out by texture, but this one really made me cringe.

                                                      But a good omelet? Definitely a lovely meal.

                                                      1. re: sunshine842

                                                        It's not so much that I don't like scrambled eggs, or prefer them to omelets.

                                                        It's just that, for me anyway, scrambled are rarely if ever the centerpiece of a meal. I am almost never going to just eat scrambled eggs by itself. If it's not part of a typical diner breakfast plate (e.g., eggs, sausage, pancakes, etc.), then it's part of fried rice, or in a sandwich.

                                                        Conversely, with an omelet, it is most definitely suitable as a meal all unto itself. I am not generally going to have an omelet with, say, rice or in a sandwich.

                                                        But that's just me.

                                                        1. re: ipsedixit

                                                          Yep -- I'm with you completely.

                                                          There's also the issue that with many corporate-budget type hotels (Embassy Suites and that ilk) there's a dismaying tendency for the "scrambled eggs" to be the reconstituted powdered variety -- a gag-worthy concoction if ever there was one.

                                                          Therefore I tend to steer wide of scrambled, particularly in restaurants and hotels, and always on a buffet.

                                                          1. re: sunshine842

                                                            Scrambled eggs made from powder are VILE. I can't think of much that tastes worse.

                                                            1. re: sunshine842

                                                              LOL! My son, he of the picky palate and only-eats-to-live mentality, loves those nasty budget hotel eggs. He once asked me if I could get the "recipe" from the cook and make them at home.

                                                              1. re: Isolda

                                                                are you sure he wasn't switched at birth? How does the offspring of a foodie manage to LIKE that stuff?!

                                                              2. re: sunshine842

                                                                I don't even consider "powder eggs" to be eggs. It's like Astronaut Ice Cream really isn't ice cream. It's nuclear fallout shelter food.

                                                                Could you imagine if we used the same standard for things like ramen? "I never order ramen at Japanese places because instant ramen is so vile" ...

                                                    2. Lightly browned for both of 'em. I'm with fldhkybnva...runny yolks have repulsed me since I was a kid. It's another of those texture things that I just can't get past, even though I keep trying. Mom, bless her, served B&B mushrooms (gag!) and I can't deal with 'shrooms to this day. And it's not necessarily a slime-oriented thing...I can't do octopus sushi, either. Anything that fights being eaten easily chewed and swallowed isn't "my cup of meat", as Dylan'd say.

                                                      1. Before I tried Gordon Ramsay's scrambled eggs, I would have said omelette for sure. Now, both are equally appealing to me. As long as they're cooked this way:


                                                        2 Replies
                                                        1. re: soypower

                                                          Just made them after I read your review. I have never had scrambled eggs like that! So creamy. I did add some cheese to it, but wow, that;s a whole different scramble egg!

                                                          1. re: master815k

                                                            It is indeed! I'm going to have to make some for lunch now!

                                                        2. If it's a question of omelet over scrambled, I actually like scrambled with stuff added if wanted, like cheese and veggies or meat. I think I like that better than Omelet. But a really well done omelet is good too.

                                                          1. I definitely used to prefer omelets.

                                                            Now that I make the eggs, DH only gets scrambled. I'm lazy and have made a ton of scrambled eggs, so they are much easier for me. Also, I'm now allergic to eggs, so maybe a bit bitter.

                                                            The fact is that he doesn't really care though - if he had a strong preference, I would make him an omelet.

                                                            1. I like both, but lately have been scrambling my eggs, just to the point of no longer wet. I prefer the cooking action of scrambling eggs. I make them plain (s&p, maybe some dill) usually, but if I have some extra cheese grated, like some p-r I didn't use with last night's pasta, I'll throw that in. If I'm using dill, I'll also throw in some cream cheese if I have it. And smoked salmon.

                                                              I make an omelet every now and then. I burned out on them in 2009-10. Maybe it'll be their turn, turn, turn again someday, but for now, if I eat eggs, I just scramble them. An omelet should never be brown if it expects me to eat it, not even a little.

                                                              1. My mom is a "eggs without cheese is an atrocity" believer anyone else in this camp?

                                                                3 Replies
                                                                1. re: fldhkybnva

                                                                  I prefer both omelets and scrambled eggs with cheese but I will eat them without, no problem. I also prefer them both with hot sauce, but I can do without that too. If they must be eaten plain, though, I prefer them cooked with copious amounts of butter.

                                                                  1. re: fldhkybnva

                                                                    Scrambled with cheese is sometimes okay, cheese in omelets is practically mandatory to me.

                                                                  2. I love both and will happily eat any iteration of both as long as they are FULLY COOKED. No runny bits, no jiggly bits. They can be brown or not brown, but they must be 100% cooked.

                                                                    1. No real preference. Both have their place, although I tend to cook scrambled for breakfast much more often than omelette. The important task for me is to make sure that nothing is overcooked - nice creamy scrambled eggs and omelettes just set, with a bit of colour to them

                                                                      1 Reply
                                                                      1. re: Harters

                                                                        Yep, scrambled for breakfast, omelette for lunch or dinner,

                                                                      2. I like plain eggs fine, but I prefer having some other flavors chopped in. That said, I prefer scrambled eggs, with other items cooked into them over omelets. I feel like the flavors meld better than when eggs are folded over a separate filling. Maybe it's my own fork skills, but I always end up getting bites of mostly egg or mostly filling. When the eggs are scrambled with the ingredients, there's a perfect blend, in my opinion.

                                                                        1. I like both, so long as they include lots of "stuff" & are thoroughly well done. I can't even forcibly choke down undercooked eggs.

                                                                          1. Scrambled wins hands down. I scramble them with butter, stir them constantly and keep them wet. Fresh herbs get mixed in at the end, along with some creme fraiche if I have it. Heaven.

                                                                            Omelettes are great too. My favorite add-in is livers (ideally foie gras, but chicken livers are great too).

                                                                            1. I love a baveuse omelet made with American cheese. Diner style, but not the fluffy kind. There's one place in KC that reliably does this, proof of kitchen culture because it's a chain of sorts (town topic) and the other location six blocks away does not do it like this. I can do it at home but only if I have a nonstick pan which I don't at the moment. Delicious. Cooked fast on a hot griddle and turned over before it gets hard.

                                                                              If I cook scrambled eggs, I try for fluffy but not dry. High heat at the first few seconds and then really low to finish. Don't stir too much after the first high heat stage for bigger "curds" of egg. Dill is good on top, or finely chopped chives,

                                                                              2 Replies
                                                                              1. re: Teague

                                                                                When you order scrambled eggs or an omelet at more restaurants than you'd care to know about the owners face lights up for the rest of the day. Dip a spoon into the fifty pound bag on the floor beside the flat top. Take out enough 'instant egg powder' to make the order. In a bowl add cold tap water. Stir till combined. Pour into hot pan with 'butter like' substance. Make an omelet or scramble them and onto the pass through. Yummmm! Never order an omelet or scrambled eggs unless you are positive your are getting the real thing IMO.

                                                                                1. re: Puffin3

                                                                                  Sounds delish, puffin3. Almost as yummy as the gigantic lump of "scrambled" egg on hotel breakfast buffets, that's sat there since the beginning of service, slowly congealing and hardening. I've always presumed that also comes from the "instand powder" bag.

                                                                              2. I have recently been craving an omelet; don't know why. The girls I have stay over always prefer over-easy, sunny side up or scrambled eggs. Tomorrow (or this morning, as the case may be) I think I'm doing eggs benedict again, which is fine by me, but I'd like to try a few more omelets and attempt to get my technique down for some French or rolled omelets...

                                                                                2 Replies
                                                                                1. re: MonMauler

                                                                                  How about Whirlpool eggs, a cross between scrambled and poached? Stir a pot of boiling water to make a whirlpool, pour in a beaten egg (or two). Turn off the heat, cover, and let sit for 1 minute. Strain out the egg, and season (salt, pepper, olive oil). I saw this on an episode of The Mind of a Chef (PBS).

                                                                                  1. re: paulj

                                                                                    I have never heard of such a thing. I may have to try this tomorrow morning.

                                                                                2. I prefer scrambled because I like my eggs well done (NOTHING runny allowed). I feel like I'm able to accomplish this much better with scrambled. With omelettes, that middle part is always hard to cook to well done.

                                                                                  1. I like them both really, but I probably lean more on the omelette side just because of greater variety.

                                                                                    3 Replies
                                                                                    1. re: Chemicalkinetics

                                                                                      I am not much into omelettes but for some reason I would have thought that scrambled would have more options.

                                                                                        1. re: pdxgastro

                                                                                          I agree. Pretty much anything you'd use to fill an omelet can also be folded into scrambled eggs.

                                                                                      1. Creamy, loose, fluffy scrambled eggs. Unless I find something that's very tempting as an omelette filling. I love making omelettes, I just am not very fond of the way the golden-brown outsides taste, for some reason. I also stuff things like a warm tomato with the scrambled eggs...

                                                                                        1. Honestly, I prefer my eggs and my omelets dry, but not browned. However, I will not turn down a moist scrambled egg as long as there's no runniness.

                                                                                          My grandmother used to make me scrambled eggs in bacon grease on holidays. Didn't mind that those were a little brown sometimes:)

                                                                                          1. I adore eggs cooked just about any way. I can make an omelette but usually overcook them just a bit, which is okay with me because, for me, overcooking is better than undercooking. I will make an omelette v. scrambled egg if I want to add ingredients like mushrooms, ham, cheese, etc. The only thing I usually add to scrambled egg is bits of cream cheese.

                                                                                            One thing I haven't mastered is a poached egg. I saw a photo of a poached egg floating in a bowl of soup earlier this evening on Chow and it was so perfect it made my mouth water. Want!!

                                                                                            11 Replies
                                                                                            1. re: MysticYoYo

                                                                                              I saw a video, don't recall whether it was tv or online, of someone poaching 30 quail eggs. They were broken into on large measuring cup, and poured into the water enmass. The goal was to coat each yolk in a uniform layer of white. They were then served on some sort of hors d'œuvre.

                                                                                              1. re: paulj

                                                                                                I love quail eggs, but they are so futzy that I don't bother very often. (they're so little that they take a lot of extra time and patience)

                                                                                              2. re: MysticYoYo

                                                                                                See, poached eggs are an issue. I've probably poached (or attempted to poach) hundreds of eggs, and I definitely don't feel as if I've mastered the art. But I adore poached eggs, so I keep trying. I do eggs Benedict, poached egg hoagies, poached eggs on rice, simple poached eggs on a plate, poached eggs in soup, et al, and I've gotten it so the yolk is runny, as I like it, but they are never as aesthetically pleasing as what I get in a restaurant, and I have no idea what I'm doing wrong.

                                                                                                1. re: MonMauler

                                                                                                  Are you trimming off the straggly bits with scissors?

                                                                                                  1. re: paulj

                                                                                                    The straggly bits aren't as much the issue, to me, as losing so much of the white when removing an egg from the water. Usually, if I get most of the white they come out looking pretty well-formed, but sometimes they just look so anemic because the strands of white separated in the pan.

                                                                                                  2. re: MonMauler

                                                                                                    Those aesthetically perfect eggs are frequently produced using an egg form or poaching pan. That being said, have you tried the whirlpool method using eggs that aren't brand-spankin'-new?

                                                                                                    1. re: mamachef

                                                                                                      I have forms and a poaching pan, and maybe I don't use them properly, but I think something gets lost in the taste, texture and flavor as compared to simply cooking the eggs in simmering water.

                                                                                                      I have used the whirlpool method to great effect, but that only seems to work for one egg. Meanwhile, I am usually trying to poach at least 2-4 eggs, if not more. Doing them one at a time and maintaining temperature does not seem efficient or desirable to me.

                                                                                                      Don't get me wrong...I'll keep poaching eggs and eating poached eggs because they are delicious no matter how they look, but I guess my vanity commands me to keep searching for a way to make perfectly cooked and tasty but still beautiful poached eggs.

                                                                                                      1. re: MonMauler

                                                                                                        A bit of vinegar in the water is supposed to help keep the white together.

                                                                                                        1. re: paulj

                                                                                                          Ah, yes. That does seem to help. Good point. Most on these boards seem to be more conscientious cooks than me so I imagine this is not a problem for most here, but you would not believe how often I forget to add a splash of vinegar to the water when poaching eggs, even though the bottle of vinegar is sitting in a pantry no more than three feet from my range. Thanks for the reminder, PaulJ!

                                                                                                          1. re: MonMauler

                                                                                                            I'm with you, Mauler - I like poached eggs (especially on salads), but sometimes I end up with something that looks more like a funky yolk in a pot of egg-drop soup (and I'm not sure why, when I make them the same way -- whirlpool and a splash of vinegar -- but sometimes it works, and sometimes, well, it doesn't)

                                                                                                    2. re: MonMauler

                                                                                                      Do tell me more about a poached egg hoagie, please! I am an egg lover and from PA and I've never heard of such a thing!

                                                                                                  3. About the only way I'll eat eggs are scrambled or in a frittata (anything that contains the word "tata" must be good). Don't care for omelettes at all.

                                                                                                    1. I just made myself a 2 egg omelet tonight. I like omelets better than scrambled, but I wouldn't turn up my nose at creamy curds of scrambled eggs and biscuits.

                                                                                                      I taught myself to make an omelet as a newly married adult. I've been making them ever since.

                                                                                                      1. I'm one of those people who love ANY kind of eggs - scrambled, fried, poached, you name it. And I cook them just about any way, as well. It just depends on what I'm in the mood for.
                                                                                                        I may be one of those rare birds who love (and can cook) omelettes either way, either soft (the french way) or with a brown crust on the outside (especially if I fill it with cheese, which oozes out and creates a crust as well).

                                                                                                        1. I really like an omelet. I am OK with scrambled.

                                                                                                          1. How the eggs factor reveals your personality

                                                                                                            , scrambled egg aficionados are guarded and omelette eaters are self-disciplined.

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                                                                                                            1. re: paulj

                                                                                                              Soft boiled=separated while hard boiled=divorced?
                                                                                                              And where do over easy or coddled figure into this? :)

                                                                                                            2. Original neighbor were GREAT. Their son like scrambled eggs like me... dash of hot sauce and squirt of ketchup. Parents (jokingly) thought this was blasphemy!! This great kid would show up either Saturday or Sunday to enjoy scrambled eggs with ME... the way they're supposed to be eaten!!

                                                                                                              1. What about someone like me, who likes eggs EVERY which way, depending on my mood?
                                                                                                                (I'm afraid to ask!)
                                                                                                                ; )

                                                                                                                2 Replies
                                                                                                                1. re: aurora50

                                                                                                                  Do you have a mood/egg preference correlation? Angry - scrambled, joyful - omelet, frustrated - fried...:)

                                                                                                                  1. re: fldhkybnva

                                                                                                                    Ha! I never thought about it, but I probably do -
                                                                                                                    ex: scrambled if I'm feeling sick or poorly (comfort food)-
                                                                                                                    poached if I'm feeling "rich" (i.e., Eggs Benedict)
                                                                                                                    in a strata or frittata if I'm feeling adventurous -
                                                                                                                    And so on.
                                                                                                                    Good question!

                                                                                                                2. I finally learned how to make both kinds right, and while I only have them once or twice a week, I like to alternate them for variety.

                                                                                                                  1. As a kid, I hated scrambled eggs. I remeber when I could eat only one fried egg for breakfast (I was a scrawny kid). I didn't eat scrambled eggs until forced to do so as an adolescent on a trip with my wresting team. They were not bad, but I preferred fried eggs. I almost bever order omelets in restaurants because they are too easy to make well at home. Once I learned how to make scrambled eggs, creamy and not overcooked, I really do like them.

                                                                                                                    1. I prefer scrambled eggs..but they have to have something in them ( cheese, veggies..etc)

                                                                                                                      1 Reply
                                                                                                                      1. re: BlueMagic

                                                                                                                        Oh yea, this is true for me too for both scrambled and omelets. I never just eat eggs.

                                                                                                                      2. I prefer soft scrambled over omlettes. I have some hard and fast rules when it comes to eggs. If i am ordering out or making g them myself scrambled gets hash browns or home fries. Fried always goes with grits. Poached goes with a benny or corned beef or on top of a well toasted and buttered english muffin. I rarely eat omlettes but the two best ones I have had were one made by my bf with salsa scrambled into the eggs and filled with ham and cheddar. The other I got served when i was in the hospital with heart issues. Plain cheese and it was perfectly cooked and lovely. I also like my soft scrambled plain or with cheese but if i get them in a restaurant and they are to done I just ask for ketchup instead of wasting perfectly good eggs. Plus I never piss off the chef if i can help it.