Rubbery texture sounds like it could be solved by different cooking techniques. Small changes to how eggs are cooked can make a lot of different textures.
Everyone always says this. I’ve tried several ways. I’m revolted by anything recognized as an egg unless it’s a well made omelette, meaning the egg is very thin and consistent and the ingredients within are good enough to overcome any eggy-ness
Rubbery texture sounds like it could be solved by different cooking techniques. Small changes to how eggs are cooked can make a lot of different textures.
Everyone always says this. I’ve tried several ways. I’m revolted by anything recognized as an egg unless it’s a well made omelette, meaning the egg is very thin and consistent and the ingredients within are good enough to overcome any eggy-ness