Is it possible to undercook scrambled eggs

Sometimes they're soft and moist or even overcooked and "weepy" leaving moisture on the plate ; sometimes they're dry and more firm. I've occasionally heard people special order scrambled eggs as "runny" or "wet" i. Similarly, if you want eggs that are definitely firmly cooked, I would suggest ordering them "scrambled hard" or "well-done" or perhaps even "well-done and a little browned.

As this seems to be a history, I'd take this to be sensitivity to a particular protein as opposed to Salmonella, though being safe in both regards is very similar. As mentioned, one of the most important factors is heat, though time is also a major factor.

Heat will denature proteins as well as kill bacteria also due to denaturing. As a note, this denaturing is what causes all of the textural and color changes when cooking eggs. The time is as important as the heat - things don't just magically or instantaneously cook. You mention that smaller pieces make you less certain, but smaller thinner pieces are actually a good sign.

If the scrambled eggs are closer to one big mass, there's more likely an uncooked region towards the center. Cooking is based on the ratio of surface area to volume and always cook from outside to inside. I'm sure you've encountered a hamburger before that's burnt on the outside but raw on the inside? It's a similar issue in the case of the burgers, we're talking high heat for less time.

In eggs scrambled on a stovetop, I've never run into thoroughly cooked eggs having any liquid, including water. Expulsion of water, or syneresis, will be most evident if you're cooking your eggs too quickly and thus leaving the inside undercooked or for a very long time and thus not reaching sufficient heat - or alternatively, being burnt. For yourself or with friends who cook for you, you might could try what I do, using two cooking stages.

The first stage is lower heat med or so to reach a solid texture without burning and then to break up the egg. The second stage is higher heat to make sure they're cooked. I normally use this stage for adding any veggies or meat, and I cook the eggs to get just a slight golden brown. Sign up to join this community. The best answers are voted up and rise to the top.

Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. How can I ensure that scrambled eggs will be fully cooked? Ask Question. Asked 6 years, 4 months ago. Active 1 year, 11 months ago. Viewed 59k times. Something like this is fine for me: However, sometimes I have to eat scrambled eggs cooked by other people, and that are less chunkier than what I usually cook.

Sometimes, it is not obvious if the eggs are fully done to me, for instance, here: Occasionally, if the eggs are still too raw for me, I'm told that I can cook them for longer, if I'm simply eating at someone's home. Either way though, I'm still left not knowing how to tell if my eggs are actually done: I've eaten properly cooked eggs in cafeteria settings before, and while some signs a lack of liquid is generally helpful, the eggs are rarely as brown or tough as what I would cook.

Given this, is there a general rule for these? Improve this question. Community Bot 1. Maroon Maroon 2 2 gold badges 10 10 silver badges 23 23 bronze badges. Could you perhaps add your personal definition of "fully cooked"?

Stephie: does this help? I guess that means you should avoid Heston Blumenthal's slimy-scrambled-egg-pudding disasters. This means, of course, that cooked eggs were re-contaminated with Salmonella. A natural mistake—and a common error in food service and home kitchens alike. This just underscores the ever-present risk of cross contamination. You can opt-out any time. Because we know safety is important to you, we keep your personal data confidential - so there are no worries about your information being sold or shared.

See our privacy policy. Watch more videos on YouTube! All rights reserved Post Holdings. Avoid precooking and reheating poached eggs. After cooking, cool hard-boiled eggs quickly under running cold water or in ice water. Refrigerate hard-boiled eggs in their shells promptly after cooling and use them with one week and if peeled, use them within one day. You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes that are thick or heavy and contain cheese — lasagna, for example.

Also use a thermometer to help guard against uneven cooking due to hot spots and inadequate cooking due to varying oven temperatures. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge of cups.

If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.