I watched in awe as a skilled young chef cooked omelette after omelette… (with fresh eggs not bottled 
) at the buffet, years ago… first time I’d ever seen such swift cooking… and I can confirm… the omelette was delicious. 
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That’s an odd comment - has anyone said that?
That used to be a feature of paradores in Spain. Each one had a young man (always young men) at breakfast time ready to cook you what you wanted.
And - when you got the 5- or 10-night deal - for the price of an English B&B.
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That’s just our experience. They always use the liquid rubbish.
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If you like smoked haddock with eggs, try an “Arnold Bennet” omelette recipe. Very classy and absolutely delicious. Savoy Grill Arnold Bennett Omelette Recipe - Gordon Ramsay
I make moist delicious scrambled eggs as my Mother taught me. 1 tbspn of milk for each egg. No salt or pepper (add to taste when cooked) Whisk lightly in bowl. Knob of butter in non-stick pan on moderate heat add eggs when melted. Stir until still runny and just not cooked, take off heat still stirring, and serve when just right.
Reminded me of this old cartoon, first saw a version of it in Private Eye probably over fifty years ago.
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LOL. Good one Dr Mark 
My original thought that went through my head when I saw this thread was ‘badly’! I consider myself a reasonable cook but for some reason never really managed scrambled eggs! When mum was here in the summer I watched her and now with all the info on this thread I feel much more confident!
Now if we can pleeeeeaaase have how to do poached eggs! I adore them and have tried loads of different ways, even bought some special silicon things once but they have always turned out crap!!
start with VERY fresh eggs
I can do just laid now but perhaps that’s been my issue in the past with nasty shop eggs!
Boil the water & put a slerp of vinegar in the whisk the water round and pop in the egg.
So did I. They had holes in the bottom and the eggs just fell through. Completely useless!
Whenever I’ve eaten poached eggs prepared that way they always taste of vinegar. Admittedly, the vinegar can help the whites of older eggs coalesce, but if the eggs are fresh they stay together naturally…
If you don’t have very fresh eggs, try breaking the eggs into a tea strainer. The watery part of the white will drop through, leaving an egg that will poach perfectly.
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When I was very much younger I suppose Mum had a proper thing with little compartments over boiling water, but when I started to do things for myself I simply boiled water in a saucepan and broke the eggs into it. They do seem to spread out all over the place but if you take them out with a scoop with holes in you get all of the eggs and very little of the water. Lovely, But it is a long time since I had them, mainly because heating saucepans here now without a stove with hotplates on top is very long winded.
Yes we had one of those too - easiest way to do it (though the one my Mum used had aluminium “egg sockets” so they were anything but non-stick!)
You will be pleased to hear that such devices are still available but now Teflon-coated!
https://www.amazon.fr/Kitchen-Craft-Cuiseur-4-OEufs/dp/B000YJ7K1E/
Very interesting, and I would be pleased if I had an easier way to heat the pan, and I hadn’t decided long ago that free floating eggs in water tasted better. 
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I think they produce coddled, not poached, eggs…
I’m assuming David means these - poacher
Yes I did, as @ChrisMann linked earlier.
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Sorry to be pedantic but that’s actually a coddler, not a poacher - no matter what it says on the box! 