Long before Gordon Ramsay appeared on the scene, a friend who had been a chef at the Huntington Hotel for many years, prepared the Escoffier eggs for me one morning when I stopped by to pick him up when we were going on a "wild edibles" walk with one of the Indian tour people (also before the "Native American" label was adopted.)
I told him that they were quite nice but I still thought mine were better, as I had learned from my grandmother's cook ten years before.
What I really wanted to know was how he prepared the Melba toast that was so perfect. I didn't learn that until 20 years later when he retired... but by that time, he had adopted my method of preparing scrambled eggs but only at home.
