When we went to the Culinary Institute of America at Hyde Park New York, we took a tour with a guide which was one of the students.
He explained that the number of folds in ones toque indicated how many different ways one had mastered making an egg.
When making scrambled eggs
(i.e. eggs beaten together with a fork and then cooked in a pan/skillet)
should you add some cream or milk for tenderness?
Above is a photo of our morning’s repast of soft Scrambled Eggs, Portuguese Sausage (Linguica) and Fried Rice