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I will just add just a few observations beyond Preston Fitzgerald's excellent answer. If I understand the question, it seems to imply a preference for dry, firmly-cooked ("tough"), and somewhat browned scrambled eggs, which is what some people would refer to as "well-done" (and others might consider "overcooked"). The person asking the question also ...


8

Temperature is the only full proof way to determine doneness. Unfortunately it's not very practical to carry a thermometer over to your friend's house for brunch. There are other indicators, of course, and you have mentioned the good ones for eggs. I will add, however, that some indicators can be deceiving. For example, eggs releasing a pool of liquid is ...


3

If you are burning your rice on method 1 you either have too little water in it, cooked it too long, or have it on too high a heat. Assuming you are using white rice the general rule of thumb is to use double the volume of water as you do rice, so 2 cups of water for 1 cup rice. You then cover and bring it to a boil and then turn it down as low as you can ...


1

Method 2 is simply cooking rice the same way you would cook pasta, cook with rolling water until tender then strain (and rinse if needed); It will make for rice with separated grains; some people like that over rice prepared with method 1. I don't think rinsing off the starch will change much in regards to nutritional values of the rice. If you have ...



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