I have some sort of digestive intolerance towards eggs that are not fully cooked, although I can handle some softness in egg yolks. In the case of fried or boiled eggs, this means that the whites are set, and that there is not an overtly liquid component to the yolk. It is difficult to map this to scrambled eggs, but at the very least, I would want the eggs to be completely set (at least in the case where nothing in liquid form has been added to them).
I generally only fry my eggs, and then I can ensure that my eggs are fine by only turning them in the pan once the majority of the eggs have been set (as per this). Even when my eggs are split into a few different non-uniformly thick pieces, it's not too hard: from experience I know that waiting for the sides of the eggs to set and for a little browning usually does the trick. The techniques here also can apply to scrambled eggs. Something like this is fine for me:
However, sometimes I have to eat scrambled eggs cooked by other people, and that are less chunkier than what I usually cook. Sometimes, it is not obvious if the eggs are fully done to me, for instance, here:
Occasionally, if the eggs are still too raw for me, I'm told that I can cook them for longer, if I'm simply eating at someone's home. Either way though, I'm still left not knowing how to tell if my eggs are actually done:
I've eaten properly cooked eggs in cafeteria settings before, and while some signs (a lack of liquid) is generally helpful, the eggs are rarely as brown or tough as what I would cook. Dryness appears to be a good measure of done-ness, but in some settings, I've had "dry" looking eggs that still tasted suspiciously soft.
When I recook such eggs, it is difficult to judge when the eggs are fully cooked, since the pieces are far too small for setting and browning to really work well.
Softness or wetness is, I suspect, a poor indicator of whether or not my eggs are done if additional "wet" ingredients (e.g. tomatoes, or perhaps milk) are added.
Given this, is there a general rule for these?
What should fully cooked, "overly scrambled" eggs look like? (Should they just be completely dry? I think this should be the case, but would appreciate confirmation.) How can I distinguish "fluffy" eggs from eggs that aren't fully cooked? (I don't want to unnecessarily throw out restaurant eggs that are too soft, but actually are cooked.)
If liquid has been added to the eggs, what is a reasonable cooking time, after which I can assume that my eggs will be done?
Perhaps this is a really "basic" question, but I rather not risk incurring any more instances of feeling sick for a few hours on the rare occasion in which I haven't been able to avoid eating scrambled eggs.