James Silverton wrote:

> > I've seen a lot of pictures and hear references to "creamy" scrambled
> > eggs lately and I just don't care for them.

> I would say that "hard" scrambled eggs are made quickly on a griddle as
> in many cafeterias. "Soft" ones contain milk and sometimes cheese and
> are cooked at low temperatures in a pot. I like them both!

To me, creamy eggs means fully cooked but not overcooked. Admittedly a
fine line.