I've broadly been impressed by the Height Cuisine programme; an effort at least to develop a systemic solution to the problems faced by catering for diverse tastes at altitide.
But I was surprised, as I think many of you will be, to read this piece about BA's excellence in delivering that most prized breakfast delicacy, scrambled eggs:
"Despite careful methods of preparation, cooking scrambled eggs at 30,000 feet still poses a challenge, and cabin crew members are therefore trained to make fresh scrambled eggs under limited, unpredictable conditions. One technique involves a bain marie, created by putting two smaller foil containers into large foil tray filled with water.
"Fresh pasteurized mixed eggs and cream are poured into the smaller trays, carefully loaded into the oven, and mixed every three minutes, then hit with a dash of cream at the end, proving that creamy scrambled eggs with a fluffy consistency can be made even in the tiny galley of a plane."
http://www.coolhunting.com/food-drin...on-a-plane.php
I would be interested if any recent F fliers have enjoyed the delights of "creamy scrambled eggs with a fluffy consistency" as this is not something I recognise - an any airline.