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It's pop. Done. Unless it's a brand name.

@cybercita--that made me laugh out loud!

Soda. The stuff I don't drink.

Coke is only for Coca Cola and Cocaine.

...um it's soda.

I live in california. Have lived here nearly all my life, and have always refered to it as coke no matter what I am drinking. I live in Riverside, CA but have also lived in San Diego, CA growing up and we called it the same in both places. Not sure who calls it soda sounds strange. But my cousins come down from Virginia and they call it Pop. Thought they were talking about those little pop rock candies the first time they asked for a pop. lol.

I always call it soda. I have a friend that had recently moved to the area, (she always called it soda too), when she started dating a guy from the area... country guy. He stopped at the "jiffy store" one day and asked her "hey, ya wanna cold drank"? She said sure, but the next day she asked me about this. She thought that maybe some of us bumpkins actually drank our soda hot. She couldn't understand why he had to preface "drank" with the word cold. I will remember this forever.

Hey all!! I can vouch for 2 eggs to 1/3 C of cream as I cook these little gems many times a day as head chef at Bills Restaurant in Sydney. I can also give you the ratio for 120 eggs, which is the is usually the quantity we prepare the eggs in : )

Having cooked bills famous scrambled eggs many, many times I can confidently give y'all the tricks to get them just right, because when they are just right they are breathtakingly good, creamy and light with a mouthfulness that tantalizes the palate with its succulent edge... and all this from eggs!!!

Firstly your eggs MUST be fresh, free range and organic. To get a superior result you need to start with a superior product. The cream MUST be full fat (yes, I know... but I'm not suggesting you eat this for breakfast everyday!!!) and you need a good non-stick pan, wooden flat ended spatula, good quality butter and some flaky sea salt.

Now follow the above recipe with the major point being don't mess around with them to much. Leave them be. walk away for 20 seconds before gently approaching the pan and introducing the egg mixture to the wooden spatula with slow gentle strokes. Resist all attempts to disco dance the egg around the pan, but rather slowly waltz it to and fro until it looks like pillowy clouds.

I've lost track of how many portions of eggs I have cooked and served at bills, but the sight of a great plate of creamy scrambled grandness still makes my mouth water!

And if you think the eggs are great... you should try the ricotta hotckes and sweetcorn fritters. Its a wonderful life : )

I have oyster sauce in my refrigerator, and will make this. I'm always looking for recipes for broccoli. The image is beautiful! Thanks for the recipe!

@amber - Fish sauce wouldn't have the right consistency. You would have something more soupy, less clingy.

The "vegetarian" tag is a bit misleading...real oyster sauce is decidedly NOT vegetarian. Of course, there are versions of "oyster sauce" that are made with mushrooms and thus vegetarian, so I guess any vegetarians would know to substitute that. Still....

I was taught this trick by my Exec Chef years ago. People are still amazed when I show them how easy it is.

New to me! That was beautiful ;)

In Texas, we call it coke unless you are ordering and then you request whatever the name of the drink is.

Another Chicagoan chiming in with a resounding Pop (not the sound).