All 68 dishes / Scrambled eggs
Three things decide it, and none of them is on the clock. Answer them and the time below is yours.
French style is low and slow with constant stirring. It takes about twice as long.
Off the heat while they still look slightly wet. They finish in the pan.
Scrambled eggs carry on setting after they leave the heat. Pull them looking a little underdone or they arrive at the table dry.
| Which style? | How many eggs? | How do you want them? | Time |
|---|---|---|---|
| American — soft folded curds | Two | Soft and glossy | 2:35 |
| American — soft folded curds | Two | Fully set | 3:20 |
| American — soft folded curds | Three | Soft and glossy | 3:00 |
| American — soft folded curds | Three | Fully set | 3:55 |
| American — soft folded curds | Four or more | Soft and glossy | 3:55 |
| American — soft folded curds | Four or more | Fully set | 5:00 |
| French — smooth and custardy | Two | Soft and glossy | 5:00 |
| French — smooth and custardy | Two | Fully set | 6:45 |
| French — smooth and custardy | Three | Soft and glossy | 6:00 |
| French — smooth and custardy | Three | Fully set | 7:45 |
| French — smooth and custardy | Four or more | Soft and glossy | 7:45 |
| French — smooth and custardy | Four or more | Fully set | 10:15 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.