On Wed, 11 May 2005 15:02, Lynnet Bannion wrote:


>In my mind there is a big difference between freshly scrambled
>eggs cooked at home, and semi-artificial "scrambled eggs" that
>sit on a steam table for hours oxidizing merrily away.  I avoid
>the latter whenever possible.  Maybe that was behind the
>warning on scrambled eggs.  At least if you order an egg over
>easy in the restaurant, it is freshly cooked.
>
>    Lynnet

You're right.  I reckon they add egg powder to scrambled eggs in restaurants and hotels.

Keith