[ifinnegan]

I agree.

This seems ok, if not good, for scrambled eggs or omelettes, although the taste and consistency may be questionable. I’d like to try it.

For baking or sauces — sounds good — again, if their claims to “functional equivalence” stand up.

But I like eggs over easy, or soft boiled, or even hard boiled.

I want that yolk and white not all homogenized. Softly cooked yolk mixing with cooked potatoes is delicious and is something that they can’t replicate.

[mylife]

Amen.
I even like over easy eggs on sammiches.