Watery

Every morning this week, the hotel I’ve been using has done scrambled eggs. It’s another buffet-style breakfast thing, similar to last week’s Travelodge effort, but with some kind of attempt at being better than a Travelodge, of course. After all, it was £30 more per night – there must have been something to define it as better. (Although I have to admit to being slightly stumped as to what that improved index of value perception might’ve been. Lack of rattly air-conditioning, perhaps?)

Anyway, scrambled eggs are – in general – fine. But this place somehow managed to make them watery. And I just don’t know how. I’ve made scrambled eggs on many occasions, and on at least a couple of those occasions I’ve made a complete bollocks of them. Burned is possible. Squash-balls of scrambled egg is possible. Bits of shell is possible, if unlikely. Undercooked is possible, if even more unlikely than the bits of shell.

But watery? Nope, never managed that. These were cooked OK, there was no possibility of under-cookage (is that a word? You know you’ve been involved in marketing departments for too long when you find you’re making up words, or not sure whether it’s a real word or not. Impactful, I ask you. Feh. Still, that’s a rant for another day) and I’ve never used water in the production of scrambled eggs, so where the chuff did it all come from?

Is there some kind of catering invention that’s like ‘instant’ scrambled eggs – just add water? Is that even remotely feasible?