Hi all, Just had a huge argument with one of the other cooks. We serve breakfast at our guesthouse/hotel, and in all my previous restaurants we lived by the adagio that all the food being served must be well seasoned. Now, we make fried, scrambled eggs and omelets for breakfast. The old lady saw me putting some salt on the eggs after having cooked them, and she yelled: 'why do you do that?!' She told me people want to have it without salt, so they can decide for themselves whether to put salt on their eggs. Maybe it's an Australian thing, I don't know....In Holland no food left the kitchen unseasoned. What do you guys think is the 'proper' way of serving eggs?