When eating out, that is :)
I recently had some scrambled eggs from a breakfast buffet and only later did it occur to me that they might not have been made from "proper", unaltered eggs but perhaps from one of the pasteurised scrambled-egg mixes that comes in a carton (or so I'm told, never actually seen one of those cartons).
They tasted eggy enough and had both white and yellow (yolk) bits in them, but on the whole they were quite uniform in colour and texture (which was quite solid and with no big lumps). They also had a bit of a watery aftertaste, as though they had somehow been cooked in water (a bit like poached egg). In fact, there was some water left at the bottom of the plate...
In future I shall be avoiding scrambled eggs when eating out, to be on the safe side. But just in case, is there any way to tell the difference just by appearance, texture or taste? (other than asking staff, which may or may not yield a helpful response)