That's where the knack comes in al
If you do it properly the eggs are safely cooked; it's a very fine line between raw eggs on the one hand and scrambled eggs on the other. Hard to explain in text as I'm no cookery writer, but come round to mine and I will show you! Easy to learn, hard to master, which was the strapline from some board game or other I played as a child, I think.

I live in the countryside *chews piece of straw* so our eggs are usually from a friend's chickens, and the meats's from the local rural butcher (or bought whole/half animal at a time from farming relatives). In a supermarket I'll always go for the most expensive free range eggs though, battery ones really don't taste of anything in comparison.

Why did you get rid of your chickens Kaol?

I'm bored and may type up another of my world famous* recipes for you all.

*_{Some elements of lie may be contained herein}

Edit: wow, I'm doing well at being really really slow keeping up with this thread! I'm ill though, that's my excuse and I'm sticking to it.
(Son of Sam-i-am We're all as mad as hatters here, Mon 8 Dec 2008, 16:47, Reply)