My pleasure! It makes me want to cry when I see recipes and directions for making tortilla de patatas in cooking shows and books - I've even seen instructions suggesting you can dice or even BOIL potatoes (shudder!).

If you want to play around with the recipe, you could add some chopped garlic (just before the onions brown), or thin slices of capsicum pepper along with the potatoes (although my mum would literally scream at me if she knew I was even suggesting this )- but anything else is veering too far away from being an authentic Tortilla Española.


If an hour is too long for you and you can get hold of good quality potato chips (crisps) that aren't too salty, beat two or three eggs in a large bowl and add the contents of the chip bag, mixing the egg and chips together thoroughly. Leave for at least 10-15 minutes for the chips to soften in the beaten egg (obviously, the salt in the chips will mean you won't need to add any more). If you're aiming for a fast meal, slice some shallots or scallions thinly and fry them in the meantime and once cooked add them to the mixture (if you have longer, just use a small onion). Stir everything together, add to the pan (just a little olive oil will be needed) and cook on both sides.
A Spanish friend (who is an amazing cook) knocks these out as a quick evening snack for his nephews and nieces.

I was in England a few months ago and noticed that the yolks there were almost orange, making eggs here at home look (and taste) a little anemic. What's up with that? Different chickens or different farming practice?

I had a coworker in TN who raised chickens on the side. They were allowed to roam and feed freely. She gave me a dozen eggs once and I noticed how brightly colored the yolks were. She told me it was the breed.

You guys crack me up (no pun intended). Hehehe...

I like mine over-easy. Poached is fine too. Or soft-boiled. Anyone see a theme here?

I once tried to eat a preserved duck egg (thousand year old egg is the name of the recipe). It's a hard-boiled duck egg soaked in very strong black tea. I just couldn't get past the texture and the smell hits you like a ton of bricks. I'm pretty adventurous, culinarily speaking, but there was something not right about these eggs.

Additives - consumers prefer darker yolks so the 'producers' give it to them.
Just found this website with more info: http://www.thepoultrysite.com/public...of-egg-quality - it is an industry website - so its opinions will be rather biased.

I love quail eggs but unfortunately they are so much work for so little reward (I normally put down at least dozen at a time). A particular omelet in San Francisco's Cliff House that consists of eggs (obviously), dungeness crab, avocado, and sour cream is amongst my favorites, but I also love eggs benedict. A very long time ago at a restaurant in New York I had some decadent scrambled eggs cooked very slowly over a double boiler and topped with Oscetra caviar and creme fraiche. By far the best breakfast of my life!

This is sounding like an OMNI thread.

(Oh sorry...that's an OMNI thread...)

I like mine scrambled with milk!

Hmm - soft scrambled so that they are the consistency and appearance of cottage cheese. Best served with buttered & toasted baguette slices or with some smoked salmon and chives over toast.

Over easy on a burger or bibim bap

Soft boiled or poached on buttered toast with salt and pepper

Omelet with cheese & mushrooms

Egg salad sandwich on white with onion, mayo, salt and pepper

Eh, I'll eat an egg any which way its served (except possibly raw). Best food on the planet imo.

I've never poached an egg, I always buy them

Scrambled are easiest, over easy, omelets and soft boiled eggs are my favorite.

You just described the best scrambled eggs I've ever eaten, which was at the upstairs cafe at Fauchon in Paris at the Place de la Madeleine. Most sublime scrambled eggs I've ever eaten, very moist, not runny, flavorful but only seasoned with salt and white pepper, served with toasted brioche type bread, smoked salmon and chives, some fruit on the side, and a nice glass of Perrier Jouet champagne. They truly were extraordinary! Found out later, whilst enjoying an incredible pastry, that the secret to the scrambled eggs was that they cook them in a double boiler. The memory of this bruch is almost worth the small fortune I paid for it.

Scrambled and deviled---yum!

Seeing that breakfast is my favorite meal, (and I too will prepare it at dinner from time to time) I've perfected my 'runny' scrambled eggs! Which my children absolutely hate...I have to make them their own.

Brings back memories of the greek diners when I lived up north...runny scrambled eggs mixed with the wonderful homemade 'home fries' and onions.......oh, so good!! The south just does hash browns...I miss the home fries from up north, and make them all the time.

And my oldest could eat deviled eggs all day long!! I always had to make extra because I knew he would inhale several of them at one sitting.

I like scrambled eggs with tomatoes