To have scrambled eggs in a cage that aren't yellow rubber?

[Gone2far]

Do cafes have to overcook scrambled eggs? Whenever I order them (even when I asked for them not to be overcooked) they are hard and bouncy. I.e overcooked. And I love nice se - barely cooked when they leave the kitchen so the residual heat finishes them off.

Holy hell Goodenough06. Poached are a mine field too, set in the middle, or watery whites. Cooked then dunked in ice water then heated through, even in a top london hotels they still bugger them up. And charge you £25 plus

I think it’s becuase most cafe places do them in the microwave and imo they always then turn out like rubber!

Should be the law to only cook them in a saucepan, the proper way!

I don’t order scrammbled when out for this reason

Yanbu

Scrambled eggs need to be done at home. A cafe set up doesn't work for that kind of cooking.

Also, no need to worry about salmonella from eggs nowadays because of the lion stamp.

I'm really sad that was a typo. I was looking forward to some potato string basket type thing. Please go back and make it all up do I can hear about this wonder!

I think most hotels use powdered scrambled eggs

Oh no, I'm the opposite. Scrambled eggs sitting in their own dribble makes me heave. I like them well and truly scrambled with no residual water.

I deliberately overcook mine - the thought of chicken germs is worse than the bounciness IMO. I also find really undercooked scrambled eggs too much like the consistency of vomit to be enjoyable.

I'm vegan and even I was agog about the eggs in cages

I used to love them with spicy tomatoes on a bed of couscous

I think they should ask you how you like your scrambled eggs in the same way they ask you how you want your fried eggs, or your steak.

I don't like them to be too dry and rubbery but having them too loose, the way proper chefs always insist they should be, makes me want to heave. Especially if there are still snotty bits in there.

In France,one egg is un oeuf.

And snotty eggs should be put in cages.

Poached are a mine field too, set in the middle, or watery whites. Cooked then dunked in ice water then heated through, even in a top london hotels they still bugger them up.

I went to a restaurant (not in the UK) for breakfast once and ordered avocado on toast with wilted spinach and a poached egg.

The egg had been pre-cooked and dunked in the iced water, ready to reheated just before serving.

Except it never got to the second stage. I think it went straight from the iced water to my plate. It was FREEZING.

And to add insult to injury there was no spinach. When I asked why they just shrugged and said 'We've run out. But we gave you some cucumber instead.' as though that was a perfectly reasonable substitution with no explanation beforehand.

And they looked at me like I was being completely unreasonable when I said it was not acceptable.

I was staying in a hotel this weekend. The first day the scrambled eggs came out like lumpy custard so the second morning I asked if they could be cooked a little more. They arrived having been fried until they were browner than the rosti. I think the kitchen were just taking the piss.
(Also only here for the cage.)

I've never had scrambled egg out, i enjoy scrambled eggs, a kipper and grilled tomato's mostly on a sunday morning.

Chicken germs! I think my life has been ruined with that one phrase!

Free the eggs, free the eggs!

DOWN WITH CAGES!

Personally I'd prefer my eggs properly set (but not rubbery), which is a difficult thing to achieve. You need a bit of milk and lots of lovely butter.

I'd imagine the cages (cafés) are anxious to avoid any risk of food-borne infection. Making lightly cooked scrambled eggs for yourself is one thing; serving them to the public in a cage is quite another.

Current food safety regulations say lightly cooked eggs may be served to the public as long as they are UK-sourced and lion stamped (and from chickens, rather than other birds), but many café proprietors will remember the nineteen-nineties, when there was significant concern about pood-poisoning risks from undercooked eggs, and some will be using cheap eggs of questionable provenance that shouldn't be served lightly cooked.

food-poisoning, obviously

not "pood-poisoning"

I only eat them at home for that reason, even my mum can't make them right!

I was in a hotel in Asia that had an egg station that claimed to do eggs any style. DH had had scrambled the day before and they seemed decent so I decided I'd like some. I stood in front of the cooking station and was told 'Sit down madam, we'll bring them to your table.'

What I actually got was an omelette that has been cut into a zillion tiny pieces with a knife and fork.

I thought this was a step up from those fried egg silicone moulds!

@LakieLady Wed 10-Apr-19 13:13:11
Eliza, are you my DP?

He complains about all those things, and is incredibly particular about where his beans are placed. Mind you, we both hate snotty eggs and cheap sausages.

We used to have a lovely cafe 10 minutes walk away, where the lady cooked eggs perfectly and the sausages were the prizewinning ones from the local butcher. She also did great mushrooms and the breakfast came with a small portion of saute potatoes. We used to go nearly every Saturday, until they closed down and converted the premises into 2 houses which they sold for £300k apiece. We were really cross, but I suppose you have to cook a lot of breakfasts to make £600k.

I don't know why people make such crap scrambled eggs, they're so bloody easy to get perfect (nothing added apart from salt and pepper and cooked in butter).

No but lots of people agree!

We haven't got a nice cafe nearby now either. The last 2 we have been to have messed up DP's eggs/beans and luckily he gets as annoyed as me about it so i don't look as unreasonable when it annoys me. So we go to the farm shops and cook our own.

I've found the best thing to do when ordering eggs when out is to ask for poached. At least then all they can fuck up is the yolk. Snot puts me off the whole meal.

Yip. I'm only here for the cage too. Sorry!

I find that a lot of places make scrambled egg with milk. You can tell by the pale yellow and the watery stuff in the serving dish. I make amazing scrambled eggs, just 3 eggs and a large knob of butter. Cook until just past runny.

Usually I avoid scrambled eggs in cafes & hotels for exactly this reason, but last month I went to Copenhagen & the hotel had perfect scrambled eggs every day. I don't know how they did it, because they were in a buffet, which is usually fatal, but they were soft and fluffy just as they should be. (It was the Scandi hotel next to the Planetarium, in case anyone books their hotel for egg-related reasons)