Does this still count as “scrambled eggs”? Could you perhaps add your personal definition of "fully cooked"? If I understand the question, it seems to imply a preference for dry, firmly-cooked ("tough"), and somewhat browned scrambled eggs, which is what some people would refer to as "well-done" (and others might consider "overcooked"). If liquid has been added to the eggs, what is a reasonable cooking time, after which I can assume that my eggs will be done? Wow, thanks. If you start with a hot pan, you can scramble an egg in just a few seconds. Making statements based on opinion; back them up with references or personal experience. 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It's a similar issue (in the case of the burgers, we're talking high heat for less time). Temperature is the only foolproof way to determine doneness. In a multiwire branch circuit, can the two hots be connected to the same phase? Asking for help, clarification, or responding to other answers. Threat of salmonella is now so low that pregnant women can dip their soldiers again. As mentioned, one of the most important factors is heat, though time is also a major factor. At the time, the Government was so worried about the risks that they told all members of the public to only eat them if properly cooked, Pregant women can safely enjoy eggs with runny yolks as long as they have British Lion kitemark. Unfortunately it's not very practical to carry a thermometer over to your friend's house for brunch. But these texture differences aren't about "doneness." As this seems to be a history, I'd take this to be sensitivity to a particular protein as opposed to Salmonella, though being safe in both regards is very similar. It works better for large cuts of meat or something that will take a lot of cooking time. The remarkable revival of the humble egg comes amid a backlash against sugar and the processed cereals that millions of families previously chose to put on tables. Similarly, browning isn't necessary for the cooking of an egg (frankly, it's often detrimental). To subscribe to this RSS feed, copy and paste this URL into your RSS reader. Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets, (Intentionally) Mixed Texture 'Scrambled Eggs'. What does commonwealth mean in US English? Doneness is a little more difficult to judge in that dish. It's really not a good way to judge doneness. Sometimes they're soft and moist (or even overcooked and "weepy" leaving moisture on the plate); sometimes they're dry and more firm. How does the UK manage to transition leadership so quickly compared to the USA? Note: I'm talking about the scrambled eggs you typically see in American diners that look similar to the photos you posted. French style scrambled eggs are creamy in consistency and lack the large curds. How can you trust that there is no backdoor in your hardware? @Stephie: does this help? This type of scrambled eggs requires more attention and a lower, slower technique overall – controlling your heat and keeping an eye on the moisture in your pan is essential. Because I HATE runny eggs, but the main thing is that my mouth gets really itchy when anything in there isn't solid. Similarly, if you want eggs that are definitely firmly cooked, I would suggest ordering them "scrambled hard" or "well-done" or perhaps even "well-done and a little browned." And sales of eggs fell off a cliff almost overnight when former Health Minister Edwina Currie warned that most of those from British hens were infected with salmonella. Elderly and young children can also have runny yolks without risk Good luck. Is Elastigirl's body shape her natural shape, or did she choose it? It isn’t normally serious for otherwise healthy adults and children but in rare cases can be fatal for the elderly or toddlers. I developed a nasty egg intolerance after my most recent bout of SIBO. So while browned egg is likely more cooked than not-browned egg, it may also be less done on the inside. In eggs scrambled on a stovetop, I've never run into thoroughly cooked eggs having any liquid, including water. This is different than runny, uncooked egg. Why does chrome need access to Bluetooth? Touchy Trump blasts 'lightweight' reporter who interrupted him and asked whether he will concede - but he admits he WILL leave the White House if the Electoral College votes for Joe Biden, Teed off after teeing off! It only takes a minute to sign up. Amazon says it will investigate claims virtual assistant device gives racist answers to questions about Jews, Ocean's three! The report by the Government’s Advisory Committee on the Microbiological Safety of Food states: ‘The Working Group is in agreement that there has been a major reduction in the microbiological risk from Salmonella in UK shell eggs from hens since the 2001 report. The first stage is lower heat (med or so) to reach a solid texture without burning and then to break up the egg. Soft scrambled eggs are fluffy, rich and indulgent – even though they’re made with the same nutritious eggs, they feel like a treat. The increase of five per cent, means the nation is scrambling, boiling, frying and poaching an extra 828,000 every day of the week. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. I don't think it's an infection from the egg because I'll go once, maybe twice, and it'll be over (no fever or other symptoms like that). As a note, this denaturing is what causes all of the textural (and color) changes when cooking eggs. I don't think it's an infection from the egg because I'll go once, maybe twice, and it'll be over (no fever or other symptoms like that). Egg Basics: Thorough cooking is an important step in making sure eggs are safe. My favorite way to have them is over sweet potato hash, which I realize is high-ish in FODMAPs in certain amounts, so that could have complicated things. But the zucchini meal convinced me it was the egg. I will add, however, that some indicators can be deceiving. I guess that means you should avoid Heston Blumenthal's slimy-scrambled-egg-pudding disasters. What should fully cooked, "overly scrambled" eggs look like? Perhaps this is a really "basic" question, but I rather not risk incurring any more instances of feeling sick for a few hours on the rare occasion in which I haven't been able to avoid eating scrambled eggs. Given this, is there a general rule for these? It takes much less time to cook eggs … Brawl erupts in lobby of Dubai's Five Palm Jumeirah, Bobo the pet monkey plays with toddler pal and cuddly toy, Shocking video shows young Sikh boy attacked in Telford, Celebrity Big Brother star Heavy D's last Instagram selfie videos, Row erupts in Lambeth after children were 'battered with a metal pole', Obama says Trump 'exceeded' his worst concerns for the Presidency, People in Naples take to the street to pay tribute to Diego Maradona. Thank you. In any case, this may not matter: I know someone who is sensitive to raw egg whites, and she finds any hint of unusual texture to be revolting, which aggravates the issue (seemingly even in eggs that are completely cooked, according to normal standards). For example, eggs releasing a pool of liquid is actually a sign of over-cooked eggs. So to answer your enumerated questions directly: 1) Scrambled eggs cooked to a typical doneness are moist, not-browned, and not expelling excessive liquids on to the plate. This covers almost 90 per cent of eggs produced in this country including those from major supermarkets. Thinking of it, I might delete my question if this ends up a bit too trivial / subjective for my taste. Eggs have also overcome health concerns that they were full of cholesterol and therefore a heart attack risk.


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