Who decided Scrambled Eggs are supposed to be creamy?

I’d call that “custard.”

Actually, to make really creamy scrambled eggs, you need to use *very *low heat and stir them constantly for a long while (20-30 minutes).

While I don’t like them super-creamy and have no time for that 20 minute rissoto style bullshit, I associate mess hall, hotel, cafeteria, etc., cooks with overcooked, dry eggs, not creamy eggs.

Cite? I mean, yeah, there’s the French style, but who says that’s the first? I’m sure various forms of scrambled eggs have been around since humans discovered cracking eggs into a heated vessel of some sort. Somehow, I doubt the original style consisted of adding milk and cream and all that to them.

“Scrambled eggs” are simply eggs that are scrambled. It’s a catch-all category that includes all the variations listed within. We should have more descriptive names for them, just like we do for all the variations of fried eggs otherwise, but they’re all scrambled eggs. Hell, I’d even call an omelet a special subset of scrambled eggs.

You are probably right. People have likely been generally scrambling eggs for years. There probably isn’t a “first”. But the French style seems to be the origin point of the common scrambled eggs.

I’ve posted this several times but this recipe consistently makes the best scrambled eggs I’ve ever made. I do ,however, skip the American cheese. I’ve also swapped the cream cheese for mascarpone a couple of times.

Steven Wright-ism…
Who was the first person to say “Hey look what just came out of that chicken’s butt. I wonder what it tastes like”.

Probably the same person who first cracked open an oyster and said “wow, that looks disgusting, I wonder what it tastes like?”

Quote by Jonathan Swift: “He was a bold man who first ate an oyster.”

yeah, I watched a video of him making them that way, and all I could think was “those aren’t scrambled eggs, that’s a dipping sauce for toast.”

Its crazy good on toast though.

The moral of the story: don’t let anyone else cook your eggs.