On 2012-05-09, James Silverton > wrote:

> "Soft" ones contain milk.......

Why?

I quit adding milk to my scrambled eggs 30 yrs ago. Jes leaves you
with watery eggs. I like mine soft, also, so the trick is to not
overcook them in too hot a skillet, stirring occasionally then pulling
them off when there's still a bit of raw egg remaining. Ambient heat
will set the raw egg. French style is a whole nuther ballgame.
Cooking while stirring so slowly it takes 8-10 mins. Nice and soft
with a very yolk-heavy flavor, but takes fer freakin' ever!

nb

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