Originally Posted by
Visconti
....like almost all airport & buffet chefs, prepares scrambled eggs so dry that it sucks the moisture out of your mouth--I find them inedible.
I doubt there is much chef involvement in buffet scrambled eggs. These are likely heated from frozen or refrigerated scrambled eggs in a bag. (No, these are not made from powdered eggs.) The dryness is primarily a steam table artifact.