Wow! Great suggestion. Whether to count coconut milk as milk is a decision I had not yet had to make.
My thinking at the moment is that I probably would not. It seems like further research would reveal a whole new region in the upper left, clustering with Dan Bing, of "asian milkless crepes."
I've tried their Kings X restaurant, and while their food is delicious, and the decor is also really nice, its not particularly authentic, and I felt its a bit overpriced (tbf its an extremely central location). I don't live in London so can't suggest a better alternative, but I'm sure there are much more authentic restaurants.
These look great, squarely in my breakfast wheelhouse, definitely eggy, but with - well, I guess what I now know as a hint of darkness. Thanks for sharing.
Going to share my advice to people going to Sri Lanka (other than what food to try and where) is to not focus on beaches (which are mostly pretty average) and go to the mountains and ancient cities which are unique and amazing.
Hoppers are not only Sri Lankan - also found in parts of South India and I think in some places in SE Asia.
It wasn't just an omelette on top of a waffle (and both of them the size of a medium pizza). As you strayed from the edges toward the center it became difficult to see where the waffle ended and the omelette began.
A bit of a tangent, but I just want to say how, as a Canadian, I'm getting a lot of joy reading about this restaurant. It's a hilarious facsimile of a Canadian restaurant for a couple reasons:
- There's nothing Canadian about a pancake house. We love pancakes but they aren't really ingrained with our identity. Maple syrup on the other hand, is EXTREMELY important to a lot of Canadians. Serving table syrup instead of real maple syrup is an affront. I found a Reddit thread[1] where a user espouses "tons of free syrup" you were given at RCPH. That's NOT a good thing if you ask me!
- In Canada (and I assume other British Commonwealth countries) you aren't legally allowed to have "Royal" in the name of your business without Royal consent from the Governor General of Canada[2]
Just a bit of Canadiana sparked by your comment I thought I'd share. I always get a kick of the small but conspicuous cultural differences between Canada and USA. They give me that Ingluorious Basterds "number 3" moment.
It sounds like you're kind of a little up and to the right of the Ugandan Rolex[1]. This sounds like some hideous method of gangland killing, but is in fact a tomato omelette rolled up in a big fresh chapati. Nothing to stop you using any other variety of omelette and indeed I've had excellent results with cheese ones.
The article you linked claims "any type of omelette", but the vast majority of omelettes[*] are semicircles, not circular, right? You'd have to cook the top and bottom separately or mostly separately to get a circular one. Hm.
[*] of course, here I mean proper omelettes, which are an egg shell around ingredients, not scrambled eggs with ingredients mixed in.
In my experience if they're semicircular it's because they're folded over on themselves. Not sure what that has to do with cooking (or not) both sides.
Your ingredient mixing distinction doesn't reflect what I've encountered. That seems to have more to do with the nature of a given ingredient or alternatively with presentation or other concerns specific to a given recipe.
Yeah if you wanted "cooked separately and also circular" you'd need to make a two omelette sandwich. I've yet to encounter that at a restaurant.
Haha. I'd suggest that what's missing in the um "latent space" here, is that the triangle should be a pentagon involving some form of bacon/sausage, and some form of potato.
This cracked me up, because I had a fantastic dream the other night where I had a tour through a donut factory. But the best thing I had (in the dream) was something I'd never tried before, never seen, and which I intend to make at the earliest opportunity. It was slightly salty french fries, buttered and coated in sugar and cinnamon, like cinnamon toast. Bang on. Makes a lot of sense too, if you think about it. Definitely would fit in the "dark breakfast" polygon.
[edit] the potato and bacon theory also comes from what ends up deliciously mixed on your plate at the end, which along with syrup and ketchup is also an integral part of any egg/flour/milk breakfast.
> It was slightly salty french fries, buttered and coated in sugar and cinnamon, like cinnamon toast. Bang on. Makes a lot of sense too, if you think about it.
The closest existing food I know to this are churros, which can be truly excellent when made well. In places like Barcelona, they dip them in chocolate sauce.
I support your experiments in potato-based churro analogs!
Speaking of Spanish food and sweetened french fries, I think berenjenas with miel de caña are a truly underrated breakfast competitor. And Spanish tortilla is also sort of a dark breakfast food... I make them to keep in the fridge. Although... heh. My fav thing to eat in Spain for breakfast are the small clams called almejas, sauteed in Manzanilla, with some crusty bread to soak up the boozy clam juice. Tragically, I became allergic to clams when I lived there.
Yeah meat is another dimension, as is potato. So we're up to 4 dimensional breakfast latent space. I hate to think what's in the dark breakfast black hole of that 4 dimensional latent space...
I feel like there's a lot of unexplored area in the carb-soaked-in-egg category that French Toast fits into. The major analogues being chiliqiles and matzoh brie. I recently did something like french toast bites where I cubed some sourdough bread, soaked it with egg and fried it up with small pieces of bacon mixed in. But what if you did that with a glazed donut? Or a waffle?
[edit] just also why this post touched my heart - I think form is as important as ingredients whenever you're dealing with relatively few ingredients. I have a breakfast I particularly love making that's just hash browns, egg and cheese. But the trick is, you griddle the hash browns, then flip them and smash them on griddled cheese, then crack an egg on top while the cheese fries and flip the whole thing again. The result is a crispy potato pancake where one side is fried cheese and the other is embedded fried egg. The same 3 ingredients, but it can be held in hand and it's got the perfect balance in each bite.
In Malaysia, a common breakfast is roti telur + teh tarik which is close to the dark breakfast region. It's like paratha, with an egg, and milk tea.
It is difficult to put milk into food. Why not just drink it? Alternatively, can we drink eggs and flour?
Cheese is another variation for milk. What about grilled cheese and eggs? Or some variation on Mac and Cheese?
You can also consider other dimensions like vegetables and spices. According to this plane, shakshuka is pure egg. Add spices to milk and you have chai. Add eggs to chai and you have cursed eggnog.
Roti Telur is basically Egg Paratha. Indian migrants brought Paratha to Malaysia and Singapore, and it underwent some "localization" to suit the local palate, including being drenched in palm oil as it is cooked on the flat griddle. Sure fire way to clog your arteries, if eaten on a daily basis.
If you add baking powder and butter, that dark breakfast recipe is very close to crepes.
My crepe recipe - cook on medium heat pan:
Blend on low: 4 eggs- 3/4 cup whole milk, 1/2 stick of melted butter, and 1/4cup to 1/2 cup plain flower, 1 heaped tbsp of baking powder, 1/2 tsp salt, vanilla optional and to taste
Interesting, we could add in an 'arm' from the pancake local group, heading out from American pancakes, via traditional English pancakes (approx 1 cup of whole milk, 2 eggs, 3/4 cup of flour) to Crepes.
I guess the only difficulty there is we English don't eat those for breakfast, and really only make them on one day of the year. Which I missed this year!
Dammit, we're going to be having a belated pancake day here soon...
As an Englishman that has been transplanted to another country, I find myself making them more in Germany than I ever made them back home.
But that's because my wife requests it.
It would never occur to me to up the egg ratio so high to reach into that void though. My wife manages to mess up the proportions every time though, so maybe we'll unwittingly explore that region one day.
Yes, Earth could be in a Dark Breakfast Local Minimum. Potentially there are worlds out there where all breakfasts are Dark and their scientists cannot even comprehend the idea of an Egg Singularity.
Someone else may have said this but strictly speaking breakfast is something like a cone in a vector space, unless you want to explain to me how to eat negative eggs.
I think I will attempt to just eat the negative eggs because at least I recognize, and can define what both "negative" and "eggs" mean. Can't say the same for literally half the words in the OP's graph.
There’s a guy in overalls in a Brooklyn bistro who used to scramble them but that was very late-summer 2025 and you’ll get funny looks for asking about them.
Barycentric coordinates are the local coordinate system inside a simplex. A simplicial complex is what you get when you glue multiple simplices together along shared k-faces for k = 0 … n -- vertices (0-faces), edges (1-faces), triangles (2-faces), tetrahedra (3-faces), and higher-dimensional faces -- to form a larger state space.
It's not possible to have negative eggs, but you can apply the same machinery to many other things, like facial animation mesh blend shapes (Apple ARKit, Blender Blend Shapes and the FaceIt plugin, Unity SkinnedMeshRenderer, etc), where weights are often allowed to be overdriven >1 or even underdriven <0 for exaggerated or monstrous effects.
(Eric "Irk" Hedman designed and created the character animations and objects in The Sims 1, and as you can see is extremely skilled and delightful to work with! Hire him if you need professional high quality creative artwork and animation, and can pay him in bananas: https://erichedman.artstation.com/projects/8wJDgw )
Faceit: Facial Expressions And Performance Capture (Blender):
ARFaceAnchor.BlendShapeLocation:
Identifiers for specific facial features, for use with coefficients describing the relative movements of those features.
I was just referring to one of the early sentences saying breakfast is a vector space. If you allow arbitrarily many (say) eggs so that two eggs and one egg are different breakfasts, you get a cone inside R^d. If you normalise and consider the ingredients as fractions of a whole (so that 1 egg and 2 eggs are both represented by the 1.0 egg breakfast) you get this simplex structure and the coordinate system you mentioned. But that's still not a vector space as there are not inverses in general. At best it can be embedded in R^d.
Readit News
My thinking at the moment is that I probably would not. It seems like further research would reveal a whole new region in the upper left, clustering with Dan Bing, of "asian milkless crepes."
You can get them e.g. in London UK: https://www.hopperslondon.com/
I wonder if this is why I've missed them? I've lived within a few hundred metres of their Soho place for the best part of the last decade.
I've been meaning to go to Sri Lanka..
Hoppers are not only Sri Lankan - also found in parts of South India and I think in some places in SE Asia.
They are delicious, similar to noodles but I eat them cold with a dry chutney and a great breakfast.
https://www.eater.com/2015/1/26/7860903/amanda-cohen-royal-c...
It wasn't just an omelette on top of a waffle (and both of them the size of a medium pizza). As you strayed from the edges toward the center it became difficult to see where the waffle ended and the omelette began.
Such a shame they went out of business.
- There's nothing Canadian about a pancake house. We love pancakes but they aren't really ingrained with our identity. Maple syrup on the other hand, is EXTREMELY important to a lot of Canadians. Serving table syrup instead of real maple syrup is an affront. I found a Reddit thread[1] where a user espouses "tons of free syrup" you were given at RCPH. That's NOT a good thing if you ask me!
- In Canada (and I assume other British Commonwealth countries) you aren't legally allowed to have "Royal" in the name of your business without Royal consent from the Governor General of Canada[2]
Just a bit of Canadiana sparked by your comment I thought I'd share. I always get a kick of the small but conspicuous cultural differences between Canada and USA. They give me that Ingluorious Basterds "number 3" moment.
[1] https://www.reddit.com/r/newyorkcity/comments/1ajujhi/who_re...
[2] https://www.canada.ca/en/canadian-heritage/services/royal-sy...
https://www.canadacompanyregistry.com/catagory/Royal/
[1] https://www.theregister.com/2015/08/23/post_pub_nosh_ugandan...
[*] of course, here I mean proper omelettes, which are an egg shell around ingredients, not scrambled eggs with ingredients mixed in.
Your ingredient mixing distinction doesn't reflect what I've encountered. That seems to have more to do with the nature of a given ingredient or alternatively with presentation or other concerns specific to a given recipe.
Yeah if you wanted "cooked separately and also circular" you'd need to make a two omelette sandwich. I've yet to encounter that at a restaurant.
This cracked me up, because I had a fantastic dream the other night where I had a tour through a donut factory. But the best thing I had (in the dream) was something I'd never tried before, never seen, and which I intend to make at the earliest opportunity. It was slightly salty french fries, buttered and coated in sugar and cinnamon, like cinnamon toast. Bang on. Makes a lot of sense too, if you think about it. Definitely would fit in the "dark breakfast" polygon.
[edit] the potato and bacon theory also comes from what ends up deliciously mixed on your plate at the end, which along with syrup and ketchup is also an integral part of any egg/flour/milk breakfast.
The closest existing food I know to this are churros, which can be truly excellent when made well. In places like Barcelona, they dip them in chocolate sauce.
I support your experiments in potato-based churro analogs!
[edit] just also why this post touched my heart - I think form is as important as ingredients whenever you're dealing with relatively few ingredients. I have a breakfast I particularly love making that's just hash browns, egg and cheese. But the trick is, you griddle the hash browns, then flip them and smash them on griddled cheese, then crack an egg on top while the cheese fries and flip the whole thing again. The result is a crispy potato pancake where one side is fried cheese and the other is embedded fried egg. The same 3 ingredients, but it can be held in hand and it's got the perfect balance in each bite.
yes, a much better vector space. Thank you, Noduerme, you are one of the faithful.
https://www.okonomikitchen.com/daigaku-imo-japanese-candied-...
It is difficult to put milk into food. Why not just drink it? Alternatively, can we drink eggs and flour?
Cheese is another variation for milk. What about grilled cheese and eggs? Or some variation on Mac and Cheese?
You can also consider other dimensions like vegetables and spices. According to this plane, shakshuka is pure egg. Add spices to milk and you have chai. Add eggs to chai and you have cursed eggnog.
https://www.thedeliciouscrescent.com/omelette-stuffed-parath...
Deleted Comment
My crepe recipe - cook on medium heat pan:
Blend on low: 4 eggs- 3/4 cup whole milk, 1/2 stick of melted butter, and 1/4cup to 1/2 cup plain flower, 1 heaped tbsp of baking powder, 1/2 tsp salt, vanilla optional and to taste
I guess the only difficulty there is we English don't eat those for breakfast, and really only make them on one day of the year. Which I missed this year!
Dammit, we're going to be having a belated pancake day here soon...
But that's because my wife requests it.
It would never occur to me to up the egg ratio so high to reach into that void though. My wife manages to mess up the proportions every time though, so maybe we'll unwittingly explore that region one day.
Deleted Comment
https://en.wikipedia.org/wiki/Chicken_and_waffles
I'm sure there's a good joke in there involving trans-dimensional vegans, but I'm still on my first cup of coffee.
When you divide by x by sum(x), the resulting vector p has p >= 0 and sum(p) = 1. That new sum constraint is how you get the simplex.
https://en.wikipedia.org/wiki/Barycentric_coordinate_system
Barycentric coordinates are the local coordinate system inside a simplex. A simplicial complex is what you get when you glue multiple simplices together along shared k-faces for k = 0 … n -- vertices (0-faces), edges (1-faces), triangles (2-faces), tetrahedra (3-faces), and higher-dimensional faces -- to form a larger state space.
https://en.wikipedia.org/wiki/Simplicial_complex
It's not possible to have negative eggs, but you can apply the same machinery to many other things, like facial animation mesh blend shapes (Apple ARKit, Blender Blend Shapes and the FaceIt plugin, Unity SkinnedMeshRenderer, etc), where weights are often allowed to be overdriven >1 or even underdriven <0 for exaggerated or monstrous effects.
Nouveau Art Pipeline Demo: Blend Shapes:
https://youtu.be/phM8Wnzs_-g?t=104
(None of Epstein's spiritually close friends and shameless guru confidants were harmed or embarrassed in this demo, alas.)
Eric Hedman - "Doppel" Character Modelling with Blendshapes for Animation (ARKit):
https://www.youtube.com/watch?v=6L7jtgRD5rs
(Eric "Irk" Hedman designed and created the character animations and objects in The Sims 1, and as you can see is extremely skilled and delightful to work with! Hire him if you need professional high quality creative artwork and animation, and can pay him in bananas: https://erichedman.artstation.com/projects/8wJDgw )
Faceit: Facial Expressions And Performance Capture (Blender):
https://superhivemarket.com/products/faceit
Unity SkinnedMeshRenderer:
https://docs.unity3d.com/6000.3/Documentation/ScriptReferenc...
Apple ARKit Tracking and visualizing faces:
https://developer.apple.com/documentation/ARKit/tracking-and...
ARFaceAnchor.BlendShapeLocation: Identifiers for specific facial features, for use with coefficients describing the relative movements of those features.
https://developer.apple.com/documentation/arkit/arfaceanchor...