Go to the Article: Five Chefs Scramble Eggs Five Ways
I've gotta be the only person who can not eat soft/running eggs. I cook mine until dry and maybe a bit browned. Call me a heathen. I'm ok with that.
My fav is browned butter scrambled - 'Merican way where the eggs are beaten in a bowl, salt, whatever pepper, a little milk, some herbs. Buttered just browned in a thin, nonstick pan on medium, pour eggs in all at once, wait for edges to cook, stir gently once or twice, serve. Big floofies.
Steve, you're not the only one. I'm with you. My scrambles need to be on the dry side as well.
Since I was a kid, I had mixed feelings with runny scrambled because of the texture of raw egg whites.
Then I though....if I just dived them, problem solved, since I liked the custard texture of the yolks.
Scramble the whites with butter, salt & pepper till no runny parts...turn down the heat, add the egg yolks and fold them as a custard till desire texture....Voila!!
I keep doing it till today, give it a shot.
