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