RE: "Also used to love to egg my enemies houses as a prank when I was a teenager But I only did it once after I thought the owner would skin me alive Not to mention my own dear sweet mother who would've KILLED me for wasting food like that!!! "

I've always sensed a l'il fun-loving troublemaker in your spirit, Cath! ha!

Oh no you pegged me Kev;) I loved mischief, any form of mischief from... jumping trains [they'd be going slow] to TP'ing a house to staying awake all night at a slumber party dancing to music.... you name it life was all adventure and mischief for me!!! Then.........I settled down for the long winters night of adult life and raising kids and blah...blah....blah an incredible change from my growin' up years:D

I don't like them soft and runny either, yuck! I use Jean-Georges' method for eggs. Take a teeny little sauce pan. The smallest one you have and melt a little butter in it over medium high heat. Then put the scrambled eggs in and let it sit for a minute. Now fold the eggs over. Continue this method of folding the eggs until they are cooked to your liking. Because the pot is so small you can cook the eggs quickly on high heat with out drying them out or getting the yucky brown bits. On most food I love the brown bits but brown eggs are not tasty. I love my scrambled eggs with hot sauce and sliced fresh tomatoes.

Some foods are EASY, but other foods- like how one likes one's steak, or EGGS... are well... more difficult. Individual quirkiness plays into it a lot...

I've proll'y trained a thousand breakfast cooks in restaurants over the years and again- although there's more than one way to skin a cat- and no ONE way is THE way... I trained all my cooks that "eggs are YELLOW, NOT BROWN."

Unless a customer specified a well done egg- there better not be an brown scaly particles in scrambleds, omelets or fried eggs. Oddly, this was one of THE most difficult things to train (re-train) cooks to prepare, because evidently their whole lives they had grown accustomed to cooking eggs on HIGH heat- scorching the egg a bit. Now granted-many folks might cook their eggs this way at home- and prefer them this way... But when cooking menu items for the public, the majority of folks expected their eggs cooked in a pretty mainstream manner...

That said- I like soft scrambleds that are still damp (not wet)... but I cannot abide a runny yolks in a fried egg- in fact, I like them over-hard w/ a busted yolk cooked completely SOLID. Weird, huh? Ha!