That’s what I thought for awhile myself. But they actually do a reasonably decent breakfast ( never have tried lunch ). Yet another frequently crowded venue, of course. A couple of friends insist their pancakes violate the laws of physics in how much they retain heat. Website w/menu:
Pretty sure it is. I’ve never had breakfast there, but I’ve been meaning to.
There are a couple of breakfast places I frequent that use the liquid egg stuff if you order an omelette or scrambled eggs. Since I don’t like the liquid egg stuff, I simply ask them nicely, when I’m ordering, to please use real eggs for my breakfast. And I’ve never once had a complaint or a refusal. They obviously have real eggs, for people who want them sunny-side up or what have you, so it’s not that big a deal for them to crack a couple for me.
You are right to not trust eggs. They are liquid chicken in disguise.
Dopers are so distrusting. Reminds me of an American going up in the Alps for the first time. His Swiss guide says…see how beautiful the air is so clean you can see for miles.
The American says… I don’t know ,I kinda like to see what I an breathing.
I find that, if you ask, you almost always get what you want.
BTW’ what’s this mean:
“was Montreal, now MD”
Has there been an invasion? 
Peace,
mangeorge
Free range or battery?
Or, battery=a bunch of something=chicken ranch?
I’m still learning english. 
Gordon Ramsay making scrambled eggs. Not much heat, and he uses creme fraiche to slow down the cooking process. I made these two weeks ago from his new book, and they’re every bit as good as he claims.
Jesus Christ, what a damn travesty. It really takes an Englishman to fuck up something like scrambled eggs so badly.
Yep, that’s pretty much the french method with a couple small differences. Julia Child adds a little water or milk at the start (I like water), which I think makes the eggs fluffier, and the rest is the same.
You’re right, delicious!
America’s Test Kitchen advocates a different method, using high heat, which I haven’t tried yet, but am dubious about.
We’ll see.
So what didn’t you like about eggs scrambled this way?
:dubious:
I think the issue here is this: if we are talking scrambled eggs like you get in a diner (classic American breakfast eggs), you don’t cut anything into them because that’s not how it’s done. You crack the egg on the edge of the grill, pour its contents out onto the hot griddle, and then either let the egg cook unmolested, turn it once, or scramble it up. Personally, I love the taste of egg done that way.
Now, can you “improve” that taste by putting things into the eggs? Hell yeah! Cheese alone will change it in a very tasty way. Cream, etc., the same thing. A little worcestershire sauce, perhaps? Some dill, maybe? If you treat “scrambled eggs” as an egg dish, well, goodness, the sky is the limit!
But that ain’t scrambled eggs.
Oh, and there is a Denny’s in Emeryville. Close enough, just down the street. 
It’s even by the bay…
We do not talk about that place. Nor do we talk about Emeryville.
And I think we can consider that there two different dishes which share a name.
I think it a shame, though, if one doesn’t try both. Julia would, and likely did.
That doesn’t surprise me at all, given that a lot of his training was French (or indeed in France). Making the anti-English Food comments all the more enlightening in unintended ways.
Oh, not at all. There’s no way an Englishman would ever know enough to win six Michelin stars.
I just hope that anyone who hasn’t, will try eggs scrambled in the french manner.
Not manor. Method.
Next: Potage Parmentier.
Peace,
mangeorge