I like my eggs scrambled sometimes. I often do them that way at home. Nice and soft and fluffy, ala Julia Child. 
But I just don’t trust restaurants, because I know they don’t break two or three eggs and scramble them. They scoop a measure of mixed up, pasteurized eggs out of a container and scramble those. The restaurant buys these eggs pre-shelled and mixed in massive quantities. When the egg stuff in the can gets low, they open another can and pour the leavings into the new one.
They use the same egg style product for omelets.
I’m off to a breakfast of sausage, rice, and eggs over-easy. Or maybe biscuits and gravy.
Peace,
mangeorge
You’re eating at the wrong places. Even at a place like Waffle House they whip up scrambled eggs on the spot.
Indeed. I suggest frequenting places that have the grill in plain sight instead of behind a wall.
God, I love Waffle House. It gets a bad rap for not being very clean but to me, it’s worth the risk.
WTF kind of “restaurants” are you getting your eggs in? Even the tiny greasetrap coffee house down the street cracks fresh eggs for my Sunday breakfast. I know because the 90-year-old grill is about six inches from my face.
Shoney’s, people, Shoney’s. You just know they do that there.
I think you guys are too trusting.
And I eat breakfast in a lot of places, and ones where you can actually see the cook(s) crack the eggs are definitely in the minority. Some places, if you sit at the counter, you can see heads (and maybe shoulders) moving around in the kichen. But that’s about it.
Believe me, they have a two-egg ladle for scrambled and a three-egg ladle for omelets. At least most do use a skillet, and not the grill, to cook the eggs.
Notice that I said “in the minority”, not “none”. :dubious:
I believe most of the posters are not too trusting. In fact, except for the Shoney’s comment, they all said they see their eggs being made…
I don’t eat much breakfast, but when I do, it’s usually in those old-timey diner-type places where you can see your food being made, so I’ve certainly seen scrambled eggs made from real eggs.
You’ll notice that I specified “restaurants”, not “tiny greasetrap coffee house(s) down the street”. We all have, and love, those. Not enough volume for bucket eggs, though. And usually a wait.
Hm. None of the independent places I go do this, only the common-denominator, interchangable chain breakfast places.
In thinking about this some more, I’ve been in a lot of kitchens and I don’t know of ANY place that does this. The only exceptions would be:
1.) If someone orders Egg Beaters instead of regular eggs. Then they are of course poured out of a carton.
2.) I’ve seen chefs at brunch omelet stations with a container of pre whipped eggs.
Not saying it doesn’t happen, but I would think only where there is a very high demand and even then it’ still consist of fresh eggs, not some powdered mixture.
Again, if you know this to be reality where you’ve been going :eek: for the love of og, go somewhere else.
You can see the eggs being cracked at Waffle House?
Lets get back to restaurants, not little cafes, okay? Out here that means Denny’s, Carrows, IHOP, and other large places like that, including local.
You know, real food.
Regardless of whether they’re cracking eggs or ladling them from a pot, my complaint about restaurants is that they don’t actually make scrambled eggs. They just make broken up folded omelets.
You live in Berkeley and yet still you say that?
Heretic :p.
Shoot, man - even Nation’s uses real eggs. Or go to Au Coquelet. They make a damn fine huevos rancheros.
Not powdered. I’m not sure where that idea came from. These are real eggs, just cracked, pasteurized, and mixed in large quantity and supplied in a plastic bucket.
I think they became more common due to the samonella scare a while back.
Bingo. Many cooks have no clue what scrambled eggs are supposed to look and taste like, and cook them to death.
Umm…the one I’ve been to in St. Louis, yes.
That wasn’t clear from your OP, especially when you say:
But, yeah, if your complaint is about the texture, I’ll agree for most places.
acsenray wasn’t the OP. You’re quoting two different people. 
I used to work at Hardee’s waaaaay back when they made the switch from scrambling real eggs to using the stuff in the cartons. We’d use a clean container every time we scrambled a batch, and continued to use a clean container every time we poured a carton.
Our eggs generally went on biscuits, but I don’t remember anyone noticing the switch.
Including Denny’s and IHOP but not cafes under the definition of “restaurant” is really, really strange to me.
I’ve only worked in one breakfast place. On the weekend, one of the cooks would crack several dozen eggs into a giant pitcher; I remember once hearing him loudly complaining about how all the raw eggs smelled like wet dog, and that’s stuck with me every time I smell raw eggs, the bastard. So the eggs weren’t freshly cracked–but they were fresh eggs, not bought pre-cracked and pre-mixed.
That said, I still don’t order scrambled eggs out, for the reason other folks suggested: they’re usually overcooked and unscrambled and disgusting, not slow-cooked over low heat while frequently stirred and seasoned with salt and pepper like they should be.
Daniel