“I have a weakness for a certain type of scrambled eggs, and that is the type I have most often had at cheap roadside diners on roadtrips and also on ferries at breakfast time,” says montrealeater. “They are completely uniform in colour—a pale yellow, and there is no discernible whites vs yolks. Are these powdered eggs? If they’re not powdered, what are they? I gotta have these at home!”

“Those are commercial pre-processed things and the last time I encountered those was at the ‘free breakfast’ at the Holiday Inn (Kelowna to be specific),” says wattacetti. “I’m not sure if you’re going to get the same texture/taste from either powdered or liquid, but you can always try. Now you’ve got me wanting to make a square monochrome egg to serve with pork belly.”

“I was making scrambled eggs a little while ago, and all of my whisks were missing (I have sons, they play with things they shouldn’t …) so I used my immersion blender to beat the eggs,” says CanadaGirl. “The result was perfectly uniform eggs. They were also a bit different in texture somehow.”

“Yes, you fluffed them up with air. So good with Canadian cheddar cheesy eggs!” says Veggo.

Discuss: What are these eggs?

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