Originally Posted By BZH

I will say, I think the advantage to cooking them in a pan is you can get the moisture content to your liking. You run a risk of ending up with egg soup using this method. I notice the blog post added in dried veggies. I wonder what role that played in getting the moisture content right.


I had not thought about that but cooking in a pan would boil off moisture. I would think that you would rehydrate the eggs before boiling so you could start off with less than the specified amount and add more if it was needed. For at least the first time you would not want to do it on a morning when you were in a hurry.