Scrambled Egg debate is great, I think the slower you scramble the better, Bain-Marie’s all the way!

How do they do the egg in a McMuffin? I always thought it was fried but it’s never the same when you try to recreate one at home. So I assume it’s poached. I think I like that best.

Scrambled is ok but frustrating because it just keeps falling off the fork; not good first thing in the morning when you’re very hungry.

Well I’m sure in the egg McMuffin they use a reconsituted egg, which has probably been frozen since prehistoric times, throw in a bit of MSG for good measure, and then serve it to your very refined palate.

As for the scrambled egg falling off your fork, I suggest putting it atop a piece of bread, hopefully your clumsy fingers will be able to manage that.

If I had to choose one food to eat all the time it would be toro sashimi. I can’t get enough of the stuff. But a perfect scrambled egg is hard to beat too. I have yet to try it with truffles however and will put that on my list of things to do. I’m hungry. I have to get my bitch to cook me something good.

Oh boy it’s a hard one, grilled mackeral, puy lentilles, butternut squash ravioli maybe, I won’t even attempt to try and norrow it down to one. With regards to the eggs on toast I feel you may have skirted over a fundamental part of the dish. This being, what kind of butter do you butter the toast with and do you do it when the toast comes straight out of the toaster thereby alowing it to melt slightly or do you wait a short period for the toast to cool thereby providing a greasy seal protecting the bread from moisture in the eggs which could cause soggyness. Also what salt is required for the perfect eggs, a fresh briny salt such as maldon or maybe something a little more complex like fleur de sel. And pepper, white or black and what type?

You pose some interesting questions mr woofy. Personally I like my eggs unadulterated by bread. Using bread or toast denotes that scrambled eggs are for breakfast, whereas I like to enjoy them any meal of the day, in their purest form. As for salt I have been using the fleur de sel, I think it really lifts the egginess of the eggs if that makes sense. I would opt for black pepper.

Toro is the most sublime fish ever!

woofy - i get round the soggy bread problem by layering my eggs on top of bacon.

If I had to eat just eggs for the rest of my life, then then I would have to insist on having them each morning with a kiss…as the song goes!

Aaah how sweet

New favorite egg recipe: Alex Miro’s slow-cooked egg and creme freche (sp?)topped with pureed beat root. Heaven. Oh and, of course, followed by perfectly cooked rabbit wrapped in streaky bacon courtesy of Damien. Mmm mmm good.

There is no doubting the abundant merits of eggs and their numerous culinary combinations. Although in my opinion eggs only play a small, but granted integral part, in the larger and more extraordinary world of English breakfasts. Hence in the tradition of yin and yang; Laurel and Hardy; eggs need to be considered with Cumberland sausages, bacon, black pudding, and fresh toast.

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