Guidelines to solar system into a shell: poached, fried, scrambled eggs

When I think about eggs, the first detail that strikes my mind is not size anymore, but numbers: on each egg produced in Europe, UK included of course, you should notice the egg origin and his pedigree, that is to say how genuine this egg is. Here I am providing a key of understanding, so to decode this huge egg-world. Nonetheless there are also other parameters that can be taken into account, as this Canadian site clearly shows:

http://eggs.ab.ca/about-eggs/quality-grades

I am more interested in enlightening the scale of four numbers from 0 to 3, which states what kind of egg you are about to buy and eat:

0 organic
1 free range
2 barn
3 caged

For more informations visit:

http://www.lioneggfarms.co.uk/information/egg-codes/

Although it may sound a bit snobbish, I won't discuss here the label 2 and 3, because I think that every person is able to see that keeping an animal inside a barn or a cage is cruel and irrespecutful, even if the egg will cost far less than an organic one: perhaps the quality of the egg itself suffers less than what we may think [http://www.time.com/time/health/article/0,8599,2002334,00.html] BUT the life-quality of the animals kept free is, in my view, highly preferable. 

In this picture I am showing in a progression of images

how different appear the environment of the animals kept 

in captivity.

This instead is an interesting "Organic" blogger: 

http://www.myessentia.com/blog/blog/tag/organic-chicken/

The essential difference between Organic and Free range is that "the conditions in which certified organic eggs are laid are verified by third parties, which reduces the likelihood of fraudulent labelling" [http://suite101.com/article/egg-labels-free-range-organic-and-omega3-a186883]. 

Now let's provide three appealing serving suggestions to stimulate the tasty side of life as well: 

Poached egg in lyonnaise salad

Fried egg with chili, sided by cherry tomatoes 

and a good slice of bread

How to start with scrambled eggs:

a night sprinkle of black pepper, 

the scent of chives, 

the velveting effect of butter.

Before serving add a spoon of crême fraiche,

or a drop of milk (lighter version),

and season with a pinch of salt (tip: putting the salt too early

makes the egg become more watery)

Serve with a 1/3 brown wheat loaf, 

and a mixed salad:

reddish, carrot, iceberg, lettuce gem, Parmigiano flakes

dressing: sesame oil 

Have a look to Gordon Ramsey tricks and suggestions:

Mr Ramsey suggests scrambled eggs as a perfect breakfast, yet I like very much to have eggs in the evening, as a perfect light dinner, because eggs are practically carbs-free.