which is better? fried or scrambled eggs?

or scrambled with spinach and the new garlic tabasco.

I cannot eat dry scrambled eggs - they have to be moist and scoopable with parsley and pepper and only a bit of salt.

Tonight I'm making a copy of the salad with poached egg that I had at St. John last week. Mmmm.

good work gear!

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Civilised: Scrambled egg with oregano and smoked salmon on brown toast.

goddamn House of Pies closes in 12 minutes! I'll never make it. might as well sleep, then.

I'm at work though. Bah.

Search: Scrambled eggs beaten with sour cream, seasoned, and with chopped smoked salmon added in the final few seconds of cooking, and to finish off - finely chopped chives sprinkled on top.

Destroy: Overcooked scrambled eggs - I'd rather eat salmonella thank you.

Having said all this, there is no better foil for your bacon, sausage mushroom and baked beans than a good fried egg with a huge runny yolk.

A simple French omelette will do nicely

Hmm - that just looks like what I can 'an omelette', implying that an American omelette is something else. Can you explain?

Tonight I'm making a copy of the salad with poached egg that I had at St. John last week. Mmmm.

details?

Other wise Fried, runny yolked, crispy bottomed on pappy white with loads of butter and salt.

or, dream egg buttie (as I've said before) - sandwich toaster which doesn't cut the bread in half but does seal the bread, push first slice into receptacle and break in egg, put lid on and close toaster for 3 minutes and 12 seconds. Result = crispy bread surrounding a perfectly runny yolked egg - absolutely gorgeous.

Can I find such a toaster? can I hell (probably a good thing)

xpost: Nickalicious OTM on the grits. They go great either with fried or scrambled (with cheese).

xpost ha ha

When you're through palpating, explain?

The salad was baby radishes, their leaves, French beans, various dark salad leaves, tiny whole cherry tomatoes and big chunks of poached egg in a warm but unobtrusive dressing which had red wine vinegar in, I think.

We also rocked a choice of langoustines/aïoli or foie gras/sourdough toast then baked turbot/roast beef then summer pudding/extreme sneeze factor chocolate tart* with 'normal' cream or Jersey clotted cream. All served in a family-style lunch for eight in that special room up the front. Ed had a crap day at work that day and really sulked if I tried to tell him about the lunch for three days or so as he's never been there.

Ma bouche was amused to say the least.

Omelette with lots of yummy cheese and herbs if it's a weekend.

Great eggs I have known: the HUGE, thick, baked omelettes at the Original House of Pancakes here in Madison. I swear they must combine the forces of two omelettes all Transformer-stylee. Also, the frittatas at Trocadero in Milwaukee with avocado, creme fraiche and possibly little slices of bacon.

I'd say it's a very close second, edging out music.

I've noticed lately that poached eggs have an additional flavor that is subtle but bad. Or maybe it's just the water.

I'm a fan of Kenny Shopsin, but I do not agree. I'd take scrambled in that scenario.

An egg not cooked properly is always at risk of becoming a "ball of corruption" (c) my partner's granddad - a bridge to another era!

I should add, he died 30 yrs ago!

the additional flavor may be the small amount of vinegar added to the poaching water...