This question is especially for people who have tasted the western scrambled eggs that is a part of continental breakfast. Until recently, I thought the only way to eat scrambled eggs is by making a bhurji out of it. When we make bhurji, we make sure it's slightly dry and not creamy. Whereas the scrambled eggs done in other countries are taken off heat much earlier and are very moist. Are we overcooking the eggs or are they undercooking it?