2007-02-06 19:23:59 · 5 answers · asked by out669cold 1 in Food & Drink ➔ Other - Food & Drink
The eggs will no longer be runny or in a liquid form, but off a fluffy and light consistency
2007-02-06 19:35:56 · answer #1 · answered by Baps . 7 · 1⤊ 0⤋
Its strange that a simple dish like scrambled eggs does,in fact,have such a critical cooking time.
The difficulty in serving the dish at the correct stage is that its one of these that tends to continue cooking itself when the heat is switched off-even when it's on the plate.That is why so much of the scrambled egg one gets in hotels is presented to you in a congealed rubbery lump.
Its subjective as to whether you want that or not.Personally I like them cooked but not to that extent so I tend to take the pan off the heat whilst there is still some 'run' in them and in the event that I have done so a little too soon-keep them in the pan but away from the heat and continue stirring.
2007-02-06 21:19:03 · answer #2 · answered by bearbrain 5 · 0⤊ 0⤋
When the egg stops sticking to the sides of the saucepan and they aren't liquid any more, they're just about ready to be eaten.
2007-02-06 19:34:54 · answer #3 · answered by ChocoholicBec 3 · 1⤊ 0⤋
I do believe poultry products are supposed to be cooked to a temperature of 165° to ensure all bacteria are killed - at least for proper food safety. Beyond that it's a matter of your preference.
2007-02-06 19:29:52 · answer #4 · answered by Justin H 7 · 0⤊ 1⤋
they should be soft and dry, but not burnt. All the liquid should be gone.
Don't burn your mouth when you dig in!
2007-02-06 19:33:30 · answer #5 · answered by Gruntled Employee 6 · 1⤊ 0⤋