|Three eggs only slightly gooey. Sometimes I cook them even less. No butter in these but I can recommend it.|
Americans typically expect scrambled eggs to be cooked to dryness, but I prefer European style scrambled eggs, which are curdled but almost fluid. I've preferred them that way since I was a child and my stepfather apologized for undercooking the eggs one morning. For me, it was a happy accident, because I realized how good they are that way. The thing I can't understand is why many Americans will eat an egg fried or poached with a runny yolk, yet won't eat scrambled eggs that are comparatively more done.