:smack: :smack: :smack: :smack: :smack:
Oh, is my face red!
So, sorry about that! Please disregard the first part of that post and just read the part where I agree with ascenray’s complaints.
Sorry to be strange, but I’m trying to be clear that I’m referring to size more than chic. You’re more likely to see the cook in a cafe than in a IHOP.
That pitcher thing could be what I’ve seen though.
A kitchen manager might be more tempted to use packaged eggs in a store that uses ten dozen or more mixed-up eggs than in one that uses only a few.
It may be obvious that I’ve never worked in food service. But I played one on…
I have been around the business a lot though.
How does Mc D’s do it?
According to McDonald’s UK, they’re done your way, with the carton of pasteurized liquid egg. But that’s McDonald’s and that’s what I would expect from them (although I’m a little surprised it’s not just reconstituted egg powder or something equally vile).
My Way!!!
Here’s my way, the french way, via Julia Child:
Get a substantial non-stick skillet of a size to hold the eggs to a depth of about 3/4 to 1 inch. The more the better, IMO. Smear with butter.
In a bowl, mix eggs, salt and pepper, and a little water (1/2 tsp per egg) and mix just to combine. This is a dish where you want the freshest possible eggs.
Pour the eggs into the skillet and set it over a medium low fire. Immediately begin to stir slowly for a few minutes, scraping the bottom, until they begin to coagulate into a custard, then stir rapidly on and off the heat until they’re almost the thickness you want. They’ll thicken a little more off the heat, then taste and add salt, pepper. and softened butter or heavy cream at the point they’re just the consistancy you like. serve on a warmed and buttered plate or platter, depending on the number of people eating. Eat immediately.
One of those things that are well worth the trouble.
Sorry…I’m all over the place in this thread. By “your way” I meant the way you don’t like and the way you described in the OP. (I was assuming the answer you were looking for to the McDonald’s question was eggs cooked from a packaged liquid, hence my misunderstood use of “your way.”) The way I make my scrambled eggs, in case anyone is wondering, is to crack them into the pan, and scramble them as they cook.
As they SHOULD be done.
How I hate people who cut milk into their scrambled eggs…
My bad. I should have put a winky up there.
mangeorge, if you are going to make a generalized statement like you did in your OP, and base that statement on a limited type of experience, I think you will find that you will get your statement slammed on this board pretty good. And if you are eating at IHOP or Denny’s and you live in Berkeley, SHAME ON YOU. I’ve never eaten breakfasts that tasted as good as the ones served up in numerous Berkeley cafes. Had my first run-in with what are usually now called home-fried potatoes up on one rooftop cafe there in about '84. mmmmmmmmmmmm.
I thought this was my own private little demon; I’m glad I’m not alone.
I never order things like scrambled eggs, egg salad, potato salad, etc., in most restaurants, because they strike me as too easy to hide things in. Nasty things. You could have every single person working in the kitchen hawk a chunky loogy into your egg salad sandwich, and you wouldn’t be able to tell with a magnifying glass.
There is no longer an IHOP, and never has been a Denny’s, as far as I know, in Berkeley. But I do get out of town once in a while.
Ever eat at Bette’s Oceanview Diner? No real ocean view, but good chow. At least until they went corporate. I think the one you remember was at Shattuck and vine. Gone now, I’m afraid. As is Smoky Joe’s, downstairs. 
Well, counsellor, you’ve stepped right into your own puddle of generalities now.
They SHOULD be done exactly as the one eating them prefers, especially if that same person is preparing them.
Me? No milk, but a little water steams and fluffs the eggs nicely. Same with an omelet. But many people prefer them browned a little, and denser.
This does not happen. Never, EVER, in my many years in the restaurant business, have I done this, or seen anyone do it, or even heard about someone doing it. No piss, no spit, no snot, no scat, period. We have many dopers in the restaurant business that have claimed the same thing.
Is this really a concern of yours? I’ve never in my life worried about anyone tampering with my food. Do you do anything to the waitstaff that makes you worry?
Given his behavior here…
How many fingers am I holding up right now? 
Although, I use cream. Is that satisfactory to you? If not, too bad. It makes for the fluffiest eggs you ever had. I use roughly a tablespoon per large egg.
I missed this post somehow!
Anyway, if you’re talking about the “real food” comment, I thought the winky was obvious.
I do go to Au Coquelet, quite often. When I can find a place to park . Damn nice place to get a decent late evening meal in your t-shirt. Getting kinda expensive, though.
I prefer Al’s Big Burger over Nation’s. And I like Nib’s, down in Richmond I think it is. Who can tell with Richmond’s crazy border. The owner, Hannah, hollers at you when you arrive or leave. 
Primo french (I mean “freedom”) toast.
Naw. I’m dense - that’s why I use graphical winkies myself, the implied ones often sail past me. I thought you might be kidding, but couldn’t quite be sure ;).
Yeah, it is a bit of a pain. I do the very occasional late breakfast/early lunch thing there as 10-11 is usually not impossible, parking-wise.
Is that the one by El Cerrito Plaza? I swear I ordered a BLT there once and the heathens SLATHERED it with mustard. I don’t think I’ve been back since :D.
I’m actually slightly more partial to the wee Red Onion stand near the El Cerrito/Richmond border. And I’ll take Barney’s Gourmet Burgers on Solano in Berkeley over any of them - if I want to sit down for a burger, that’s usually where I go. But Nations is a lot closer these days, so they usually get my take-out burger business.
El Cerrito - I used to live just a few blocks away. Went there a few times, but their erratic hours occasionally conspired againt me. S’okay.
For sit-down breakfasts, my standby tends to be the Royal Cafe on San Pablo ( don’t like them much for lunch, though ). Fat Apple’s once in a blue moon, if it’s a weekday and I feel like corned beef and eggs ( I like their version ). Jimmy Bean’s on Gilmore, very occasionally. And elsewhere as the mood strikes.
Recent Royal Cafe review: http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2006/09/13/FDG50L2PJE1.DTL
I like cream also, but that’s a bit much IMO. About a tablespoon for three eggs is plenty, or I find that the cream takes over.
Ah, Barney’s for the bleu cheese burger. And great fries. I gotta get back up there. Another problem area for parking.
And the Royal, excellent, but I stopped going there in protest when they quit offering spam. 
I think I’l go there tomorrow. I love their perfect scones. And the house coffee.
Jimmy has food? I thought it was only coffee drinks.
Is Bette’s Ocean View on 4th still open? Yummy corned beef there. House made.
I like to heat cream a little and pour it on top. Not too much, though.
This is Cafe Society, not the Pit. Turning threads personal and taking cheap shots is not allowed. This isn’t new, and you’ve been here long enough to know better.
As is clearly stated in the forum rules, the personality of the other poster is irrelevant to the discussion. All comments should be related to the thread subject. If you want to make snide comments about another poster, make 'em in the Pit.