Thursday, September 6, 2012

Runny Scrambled Eggs: Yummy or Yucky?

The first time I stayed over at John's mom's house, I managed to make a fool of myself by adding too much English mustard to the delicious roast beef she had made (despite her warning that it was "very strong"), which resulted in a coughing fit and a very red face. Apparently, English mustard is no Hellmann's.

The next morning, she whipped up some scrambled eggs for me, as John told her it that scrambled was the way I liked 'em. Unfortunately, I hadn't realized that "scrambled" in the UK means ... well, quite a bit runnier and uncooked than what we're used to in the US. Many people here actually add a splash of milk to keep that creamy, runny consistency. But quite honestly? Scrambled eggs that runny make me gag (sorry, Alison!).

John detests my overcooked version of scrambled eggs - I end up having to take his off way earlier than mine if I'm making them at home.

Is it strange to ask for your eggs to be "well done" at a restaurant? I'm considering it the next time I order my breakfast out.

Photo source


  1. I like my scrambled eggs thoroughly cooked, but I always add a little milk anyway. It makes them soft but not runny (at least not with the small quantity of milk I use). I've always done it that way, which may or may not have to do with my coming from the dairy-obsessed upper midwest.

  2. I think there's a fine line between soft and runny ... I think they're definitely on the runny side here! Did you find that when you were living here, Marjorie? Also, I'd love to have that photo of us, when you have a chance!


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