Peter Aitken wrote:
> "Henhouse" > wrote in message
> ...
> > Mr Libido Incognito wrote:
> >> I like to make my scrambled eggs in a frypan over med-low heat...
> >
> > <snip>
> >>
> >> How do you make your's?
> >>
> >
> > So they nauseate others, I'm afraid - I like them very, very, runny - with
> > soft curds. I melt butter in a pan over a low heat, add the beaten eggs
> > (with a drop of Kikkoman's soy sauce for flavour) and stir incessantly
> > until they're at the stage I like them - still almost liquid. Never found
> > anyone else who likes them this way!
> >
> > Jo (and before anyone asks, no I don't worry about salmonella!)
>
> You found one now - me! And Julia Child, and Jacques Pepin, etc. etc. This
> is the true best way to make scrambled eggs, soft, moist, and creamy.
>
Soft, moist and creamy is NOT "almost liquid or "very, very runny."
Soft, liquidy eggs make me gag. Sorry. ;-) Each to own and all that.

I've watched Pepin make omelettes both on his show and on Julia's, and
his omelettes were creamy-looking but FIRM when he was finished. There
wasn't any "almost liquid" about them.

I like mine firm - if they are too done, that's o.k. - as long as they
aren't underdone. I've never been able to eat a soft-boiled egg.

N.