"Scrambled eggs in the style of Arles." Scrambled eggs mixed with diced aubergine (US: eggplant) and tomatoes tossed in butter.

"Scrambled eggs Antoine." Scrambled eggs mixed with diced fried bacon, herbs and capers and finished with beurre noisette.

"Scrambled eggs with anchovies." Scrambled eggs mixed with chopped anchovies and garnished with anchovy fillets.

Raw eggs

Cold eggs. Usually this refers to poached eggs, cooled and served with a variety of accompaniments.

Hard boiled egg, halved, the yolk removed and mashed with garlic, mayonnaise and parsley.