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Posted: 3/7/2023 11:43:35 AM EDT
[#1]
Quote HistoryQuote HistoryQuoted: Quoted: Poached egg=wasted egg. Right up there with eating a snot loogie  Have you never had eggs benny? https://www.ar15.com/media/mediaFiles/16302/20221225_094758_jpg-2737249.JPG https://www.ar15.com/media/mediaFiles/16302/20221225_094846_jpg-2737250.JPG I have. They are better with eggs that have some crispy, lacey, texture and flavor from being fried over medium in bacon grease. And instead of hollandaise, use some bacon gravy. And instead of the ham, use some bacon or sausage. And instead of the muffin, use a biscuit. 
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Posted: 3/7/2023 11:43:48 AM EDT
[#2]
Quote HistoryQuoted: Over medium. Firm whites, with a runny yolk. My preferred egg type. And my kids all love them and call them 'pop eggs' |
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Posted: 3/7/2023 12:20:03 PM EDT
[#3]
I call that a missed opportunity. Had It been fried in bacon grease you'd be onto something. As it stands... failure. For the sake of the poll though, over medium
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Posted: 3/7/2023 12:42:12 PM EDT
[#4]
Quote HistoryQuoted: I have. They are better with eggs that have some crispy, lacey, texture and flavor from being fried over medium in bacon grease. And instead of hollandaise, use some bacon gravy. And instead of the ham, use some bacon or sausage. And instead of the muffin, use a biscuit. So then, nothing even close to an eggs benny. And this thread is brutal this morning, I'm starving! Jerks! |
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Posted: 3/7/2023 12:48:31 PM EDT
[#5]
Quote HistoryQuoted: I have. They are better with eggs that have some crispy, lacey, texture and flavor from being fried over medium in bacon grease. And instead of hollandaise, use some bacon gravy. And instead of the ham, use some bacon or sausage. And instead of the muffin, use a biscuit. Quote HistoryQuoted: Quoted: Quoted: Poached egg=wasted egg. Right up there with eating a snot loogie Have you never had eggs benny? https://www.ar15.com/media/mediaFiles/16302/20221225_094758_jpg-2737249.JPG https://www.ar15.com/media/mediaFiles/16302/20221225_094846_jpg-2737250.JPG I have. They are better with eggs that have some crispy, lacey, texture and flavor from being fried over medium in bacon grease. And instead of hollandaise, use some bacon gravy. And instead of the ham, use some bacon or sausage. And instead of the muffin, use a biscuit. Once you pour that gravy over the top, you won’t taste the eggs at all. |
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Posted: 3/7/2023 12:56:05 PM EDT
[#6]
Quote HistoryQuoted: Once you pour that gravy over the top, you won’t taste the eggs at all. Quote HistoryQuoted: Quoted: Quoted: Quoted: Poached egg=wasted egg. Right up there with eating a snot loogie Have you never had eggs benny? https://www.ar15.com/media/mediaFiles/16302/20221225_094758_jpg-2737249.JPG https://www.ar15.com/media/mediaFiles/16302/20221225_094846_jpg-2737250.JPG I have. They are better with eggs that have some crispy, lacey, texture and flavor from being fried over medium in bacon grease. And instead of hollandaise, use some bacon gravy. And instead of the ham, use some bacon or sausage. And instead of the muffin, use a biscuit. Once you pour that gravy over the top, you won’t taste the eggs at all. Oh contraire mon frere. The runny yolk mixes with the gravy and makes magic. Seriously. Eggs Benedict is OK. I just don't care for poached eggs. Too soft. Besides, I can't really have hollandaise. Used to love the stuff but it caused havoc with my partial. Went to the dentist and he asked straight away if I'd been eating eggs Benedict. I said, "Yeah, why"? He said my partial needed to be chromed. I'd never heard such a thing. He said, "There's no plate like chrome for the hollandaise". |
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Posted: 3/7/2023 1:00:43 PM EDT
[#7]
Quote HistoryQuoted: Oh contraire mon frere. The runny yolk mixes with the gravy and makes magic. Seriously. Eggs Benedict is OK. I just don't care for poached eggs. Too soft. Besides, I can't really have hollandaise. Used to love the stuff but it caused havoc with my partial. Went to the dentist and he asked straight away if I'd been eating eggs Benedict. I said, "Yeah, why"? He said my partial needed to be chromed. I'd never heard such a thing. He said, "There's no plate like chrome for the hollandaise". It's very acidic. Does lemonade mess you up too? Ceramic teeth for the win. |
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Posted: 3/7/2023 1:40:23 PM EDT
[#8]
Quote HistoryQuoted: It's very acidic. Does lemonade mess you up too? Ceramic teeth for the win. Quote HistoryQuoted: Quoted: Oh contraire mon frere. The runny yolk mixes with the gravy and makes magic. Seriously. Eggs Benedict is OK. I just don't care for poached eggs. Too soft. Besides, I can't really have hollandaise. Used to love the stuff but it caused havoc with my partial. Went to the dentist and he asked straight away if I'd been eating eggs Benedict. I said, "Yeah, why"? He said my partial needed to be chromed. I'd never heard such a thing. He said, "There's no plate like chrome for the hollandaise". It's very acidic. Does lemonade mess you up too? Ceramic teeth for the win. No, but what really kills me is chestnuts. Especially when roasted on an open fire. Eggnog, too. Really messes me up. |
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Posted: 3/7/2023 3:03:06 PM EDT
[#9]
Quote HistoryQuoted: Now you done it   Add a teaspoon of white vinegar to a small pot of water. Crack one or two eggs into a small bowl. When the water reaches a gentle boil, swirl it with a spoon and drop the eggs into the center of the swirling water. Maintain your water temperature so that it just slightly bubbles - you don't want it to boil too hard or get too cold. Immediately set your timer for exactly 3 minutes. When the timer goes off, remove the eggs at once, using a slotted spoon to let water drain from the eggs. If the eggs are for personal consumption, you're all done. Serve them however you like. If they are for company, you may wish to blot off excess water with a paper towel and perhaps trim the whites a bit with kitchen shears to make a more desirable presentation. If the above procedure is followed, it will result in a perfectly done egg, whites set and cooked but not rubbery, and a cooked but flowing yolk. Some here might say that it produces a "dippy" egg. I would not be one of those people, however.  You can do the same in the microwave. Place the egg in a bowl with enough water to cover it and nuke for 50 seconds. Cooking them properly in a pan is the preferred method though. |
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Posted: 3/7/2023 3:05:35 PM EDT
[#10]
Quote HistoryQuoted: Oh contraire mon frere. The runny yolk mixes with the gravy and makes magic. Seriously. Eggs Benedict is OK. I just don't care for poached eggs. Too soft. Besides, I can't really have hollandaise. Used to love the stuff but it caused havoc with my partial. Went to the dentist and he asked straight away if I'd been eating eggs Benedict. I said, "Yeah, why"? He said my partial needed to be chromed. I'd never heard such a thing. He said, "There's no plate like chrome for the hollandaise". Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: Poached egg=wasted egg. Right up there with eating a snot loogie Have you never had eggs benny? https://www.ar15.com/media/mediaFiles/16302/20221225_094758_jpg-2737249.JPG https://www.ar15.com/media/mediaFiles/16302/20221225_094846_jpg-2737250.JPG I have. They are better with eggs that have some crispy, lacey, texture and flavor from being fried over medium in bacon grease. And instead of hollandaise, use some bacon gravy. And instead of the ham, use some bacon or sausage. And instead of the muffin, use a biscuit. Once you pour that gravy over the top, you won’t taste the eggs at all. Oh contraire mon frere. The runny yolk mixes with the gravy and makes magic. Seriously. Eggs Benedict is OK. I just don't care for poached eggs. Too soft. Besides, I can't really have hollandaise. Used to love the stuff but it caused havoc with my partial. Went to the dentist and he asked straight away if I'd been eating eggs Benedict. I said, "Yeah, why"? He said my partial needed to be chromed. I'd never heard such a thing. He said, "There's no plate like chrome for the hollandaise". “Over medium” eggs, you said. That’s got very little runny yolk. Sounds like “over easy” is your jam. |
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Posted: 3/7/2023 4:11:46 PM EDT
[#11]
Quote HistoryQuoted: “Over medium” eggs, you said. That’s got very little runny yolk. Sounds like “over easy” is your jam. Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: Quoted: Poached egg=wasted egg. Right up there with eating a snot loogie Have you never had eggs benny? https://www.ar15.com/media/mediaFiles/16302/20221225_094758_jpg-2737249.JPG https://www.ar15.com/media/mediaFiles/16302/20221225_094846_jpg-2737250.JPG I have. They are better with eggs that have some crispy, lacey, texture and flavor from being fried over medium in bacon grease. And instead of hollandaise, use some bacon gravy. And instead of the ham, use some bacon or sausage. And instead of the muffin, use a biscuit. Once you pour that gravy over the top, you won’t taste the eggs at all. Oh contraire mon frere. The runny yolk mixes with the gravy and makes magic. Seriously. Eggs Benedict is OK. I just don't care for poached eggs. Too soft. Besides, I can't really have hollandaise. Used to love the stuff but it caused havoc with my partial. Went to the dentist and he asked straight away if I'd been eating eggs Benedict. I said, "Yeah, why"? He said my partial needed to be chromed. I'd never heard such a thing. He said, "There's no plate like chrome for the hollandaise". “Over medium” eggs, you said. That’s got very little runny yolk. Sounds like “over easy” is your jam. Medium is a partially thickened yolk. And I fear my joke may be too subtle. 
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Posted: 3/7/2023 4:58:24 PM EDT
[#12]
Quote HistoryQuoted: Medium is a partially thickened yolk. And I fear my joke may be too subtle.
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Posted: 3/7/2023 5:27:38 PM EDT
[#13]
Let's get another expert opinion in here.
@douglasmorris99 |
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Posted: 3/7/2023 6:12:53 PM EDT
[#14]
Quote HistoryQuoted: Let's get another expert opinion in here. @douglasmorris99 You're Yolkin, right.? Eggs over easy. |
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Posted: 3/7/2023 6:20:11 PM EDT
[#15]
Quote HistoryQuoted: I call them 'Over-Easy', which is what most breakfast dives call them (I have never heard the term over medium), it's the way I make mine if I'm not making them 'Sunny Side Up' I like my eggs slightly runny. They are over easy. The whites are set, but the yolk is runny. If the yolks were more jellied, they’d be over medium. When the eggs still have runny whites, they are sunny side up. |
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Posted: 3/7/2023 6:21:29 PM EDT
[#16]
Quote HistoryQuoted: FPNI Poll fail. An over easy egg is an egg that’s been fried on one side only & both the white & yellow are runny. The egg in the pictures has been flipped over & fried on both sides & is thus an over medium egg. Dippy egg? Good grief. No sir, that’s sunny side up. |
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Posted: 3/7/2023 6:23:06 PM EDT
[#17]
Quote HistoryQuoted: Medium is a partially thickened yolk. And I fear my joke may be too subtle. Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: Quoted: Quoted: Poached egg=wasted egg. Right up there with eating a snot loogie Have you never had eggs benny? https://www.ar15.com/media/mediaFiles/16302/20221225_094758_jpg-2737249.JPG https://www.ar15.com/media/mediaFiles/16302/20221225_094846_jpg-2737250.JPG I have. They are better with eggs that have some crispy, lacey, texture and flavor from being fried over medium in bacon grease. And instead of hollandaise, use some bacon gravy. And instead of the ham, use some bacon or sausage. And instead of the muffin, use a biscuit. Once you pour that gravy over the top, you won’t taste the eggs at all. Oh contraire mon frere. The runny yolk mixes with the gravy and makes magic. Seriously. Eggs Benedict is OK. I just don't care for poached eggs. Too soft. Besides, I can't really have hollandaise. Used to love the stuff but it caused havoc with my partial. Went to the dentist and he asked straight away if I'd been eating eggs Benedict. I said, "Yeah, why"? He said my partial needed to be chromed. I'd never heard such a thing. He said, "There's no plate like chrome for the hollandaise". “Over medium” eggs, you said. That’s got very little runny yolk. Sounds like “over easy” is your jam. Medium is a partially thickened yolk. And I fear my joke may be too subtle. Too much setup for quick reading between meetings. I did eventually get it, though. |
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Posted: 3/7/2023 6:33:21 PM EDT
[#18]
Quote HistoryQuoted: Yum. There’s a special place in hell for cooks who carelessly plate up an nice eggs Benny with hard poached eggs. Quote HistoryQuoted: Quoted: Sounds like you’ve only had undercooked poached eggs or something.,, A properly poached egg is awesome. Nothing even remotely snot like in this egg, for example…. https://www.ar15.com/media/mediaFiles/69531/F81C79E4-B2E9-4ACC-B39E-F8D7DDBFFA84-2682185.jpg Yum. There’s a special place in hell for cooks who carelessly plate up an nice eggs Benny with hard poached eggs. On the other hand, I had my Eggs Benedict come out with very runny whites - and I just couldn't eat it. I would much rather have overcooked a bit than undercooked! Also, apparently a lot of GD needs to study this picture and learn what Sunny Side Up vs Over Easy means |
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Posted: 3/7/2023 6:53:34 PM EDT
[#19]
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Posted: 3/7/2023 6:54:49 PM EDT
[#20]
Sunny side up is what we called them.
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Posted: 3/7/2023 7:02:27 PM EDT
[#21]
Quote HistoryQuoted: Sunny side up is what we called them. This is sunny side up.  Attached FileThe eggs in the OP have been flipped. They are “over medium” as the whites are solid but the yolks are runny. It’s been covered extensively in the thread. |
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Posted: 3/7/2023 7:06:47 PM EDT
[#22]
Quote HistoryQuoted: This is sunny side up. https://www.ar15.com/media/mediaFiles/136311/C671F4B1-6C2A-49D0-94B4-53990498CE9A_jpe-2737676.JPG The eggs in the OP have been flipped. They are “over medium” as the whites are solid but the yolks are runny. It’s been covered extensively in the thread. Quote HistoryQuoted: Quoted: Sunny side up is what we called them. This is sunny side up. https://www.ar15.com/media/mediaFiles/136311/C671F4B1-6C2A-49D0-94B4-53990498CE9A_jpe-2737676.JPG The eggs in the OP have been flipped. They are “over medium” as the whites are solid but the yolks are runny. It’s been covered extensively in the thread. They are "over easy," as has indeed been covered extensively in this thread. |
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Posted: 3/7/2023 7:06:59 PM EDT
[#23]
Quote HistoryQuoted: Crack https://www.ar15.com/media/mediaFiles/136311/88465014-7A12-405B-9B76-4A58EC5FA202_jpe-2737670.JPG Flip https://www.ar15.com/media/mediaFiles/136311/53CFB7D7-91F7-4C59-B1E6-97FD504E7C89_jpe-2737671.JPG Eat https://www.ar15.com/media/mediaFiles/136311/99983F4B-8702-4EAA-A900-43330D9ADCF7_jpe-2737672.JPG Over medium, Come on man, "no yoke" Joseph Robinette Biden 2023 |
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Posted: 3/7/2023 7:08:43 PM EDT
[#24]
8 pages for egg cooking?
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Posted: 3/7/2023 7:19:02 PM EDT
[#25]
Quote HistoryQuoted: 8 pages for egg cooking? Of course! Eggs are serious business. 
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Posted: 3/7/2023 7:27:46 PM EDT
[#26]
Quote HistoryQuoted: This is sunny side up. https://www.ar15.com/media/mediaFiles/136311/C671F4B1-6C2A-49D0-94B4-53990498CE9A_jpe-2737676.JPG The eggs in the OP have been flipped. They are “over medium” as the whites are solid but the yolks are runny. It’s been covered extensively in the thread. Quote HistoryQuoted: Quoted: Sunny side up is what we called them. This is sunny side up. https://www.ar15.com/media/mediaFiles/136311/C671F4B1-6C2A-49D0-94B4-53990498CE9A_jpe-2737676.JPG The eggs in the OP have been flipped. They are “over medium” as the whites are solid but the yolks are runny. It’s been covered extensively in the thread. It has been covered extensively, and you’re still wrong on what “over medium” means. There are not one, but two, actual chefs in this thread (and numerous others) that have tried to elucidate this point. “Over medium” has nothing (zip, nada) to do with the condition of the whites. |
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Posted: 3/7/2023 7:28:03 PM EDT
[#27]
Regardless how you cook your eggs, the best eggs come from your own chickens.
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Posted: 3/7/2023 8:17:26 PM EDT
[#28]
Quote HistoryQuoted: It has been covered extensively, and you’re still wrong on what “over medium” means. There are not one, but two, actual chefs in this thread (and numerous others) that have tried to elucidate this point. “Over medium” has nothing (zip, nada) to do with the condition of the whites. Quote HistoryQuoted: Quoted: Quoted: Sunny side up is what we called them. This is sunny side up. https://www.ar15.com/media/mediaFiles/136311/C671F4B1-6C2A-49D0-94B4-53990498CE9A_jpe-2737676.JPG The eggs in the OP have been flipped. They are “over medium” as the whites are solid but the yolks are runny. It’s been covered extensively in the thread. It has been covered extensively, and you’re still wrong on what “over medium” means. There are not one, but two, actual chefs in this thread (and numerous others) that have tried to elucidate this point. “Over medium” has nothing (zip, nada) to do with the condition of the whites. At least three chefs by now. |
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Posted: 3/7/2023 8:21:07 PM EDT
[#29]
Quote HistoryQuoted: Crack https://www.ar15.com/media/mediaFiles/136311/88465014-7A12-405B-9B76-4A58EC5FA202_jpe-2737670.JPG Flip https://www.ar15.com/media/mediaFiles/136311/53CFB7D7-91F7-4C59-B1E6-97FD504E7C89_jpe-2737671.JPG Eat https://www.ar15.com/media/mediaFiles/136311/99983F4B-8702-4EAA-A900-43330D9ADCF7_jpe-2737672.JPG Over easy. |
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Posted: 3/7/2023 8:23:09 PM EDT
[#30]
Quote HistoryQuoted: Crack https://www.ar15.com/media/mediaFiles/136311/88465014-7A12-405B-9B76-4A58EC5FA202_jpe-2737670.JPG Flip https://www.ar15.com/media/mediaFiles/136311/53CFB7D7-91F7-4C59-B1E6-97FD504E7C89_jpe-2737671.JPG Eat https://www.ar15.com/media/mediaFiles/136311/99983F4B-8702-4EAA-A900-43330D9ADCF7_jpe-2737672.JPG That stove residential? Thing is nice! It’s amazing how many people will come post dumb shit in a 7 page thread that has been disproven page after page. With SMEs chiming in. And you have at least 3 chefs in here, and a fry cook. |
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Posted: 3/8/2023 10:35:44 AM EDT
[#31]
Quote HistoryQuoted: At least three chefs by now. 4 as I was a chef. My credentials include the Ritz Carlton Aspen, Colorado and the Buckhead Life Restaurant group in Atlanta. I have trained (among others) under a member of the Culinary Olympic Team and a recipient of La Toque d’Argent. I’m reasonably certain I know what I’m talking about. “Over medium” absolutely has something to do with the condition of the white, it is firm. The yolk should be slightly runny. Please forgive my omission of the word “slightly” in my post above. Here is an excerpt from a document published by CIA in Hyde Park. I’m sure all of you experts have heard of it.  Attached File |
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Posted: 3/8/2023 10:36:20 AM EDT
[#32]
Overcooked. Sunny side up or bust.
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Posted: 3/8/2023 10:37:55 AM EDT
[#33]
Quote HistoryQuoted: That stove residential? Thing is nice! It’s amazing how many people will come post dumb shit in a 7 page thread that has been disproven page after page. With SMEs chiming in. And you have at least 3 chefs in here, and a fry cook. It is a Blue Star. It’s a very robust residential range. It’s just about as close as you’ll get to a commercial range without the hassle (larger gas lines, venting requirements, homeowners insurance issues). Please read my post above if you’d like to become more educated on the topic of cooking eggs. (You know, by an SME) |
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Posted: 3/8/2023 10:42:51 AM EDT
[#34]
Quote HistoryQuoted: Over medium. FPNI… again. Over easy it’s never flipped. Over medium is flipped but still runny. Over hard is flipped and fried until fully cooked and awful. If you’re going to hard fry an egg, just scramble it. |
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Posted: 3/8/2023 10:46:58 AM EDT
[#35]
Quote HistoryQuoted: FPNI… again. Over easy it’s never flipped. Over medium is flipped but still runny. Over hard is flipped and fried until fully cooked and awful. If you’re going to hard fry an egg, just scramble it. Quote HistoryQuoted: Quoted: Over medium. FPNI… again. Over easy it’s never flipped. Over medium is flipped but still runny. Over hard is flipped and fried until fully cooked and awful. If you’re going to hard fry an egg, just scramble it. Paging one of the SMEs in this thread to the curtesy phone. 
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Posted: 3/8/2023 10:48:50 AM EDT
[#36]
Quote HistoryQuoted: It is a Blue Star. It’s a very robust residential range. It’s just about as close as you’ll get to a commercial range without the hassle (larger gas lines, venting requirements, homeowners insurance issues). Please read my post above if you’d like to become more educated on the topic of cooking eggs. (You know, by an SME) Quote HistoryQuoted: Quoted: That stove residential? Thing is nice! It’s amazing how many people will come post dumb shit in a 7 page thread that has been disproven page after page. With SMEs chiming in. And you have at least 3 chefs in here, and a fry cook. It is a Blue Star. It’s a very robust residential range. It’s just about as close as you’ll get to a commercial range without the hassle (larger gas lines, venting requirements, homeowners insurance issues). Please read my post above if you’d like to become more educated on the topic of cooking eggs. (You know, by an SME) I was a chef, too. 1 year at Hardee's. 
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Posted: 3/8/2023 10:59:36 AM EDT
[#37]
Quote HistoryQuoted: I call that undone and back into the pan until its crispy and not leaking all over the damn plate You dont like toast I take it |
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Posted: 3/8/2023 11:19:31 AM EDT
[#38]
Quote HistoryQuoted: Over medium. |
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Posted: 3/8/2023 12:36:59 PM EDT
[#39]
Quote HistoryQuoted: Paging one of the SMEs in this thread to the curtesy phone. /media/mediaFiles/sharedAlbum/yQOEgRw-67.gif Ok, I’m here It’s over medium  Attached File |
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Posted: 3/8/2023 12:38:57 PM EDT
[#40]
Quote HistoryQuoted: I call them dippy at home but if I order them out, over easy. This but of course since I am a higher form of life- I skip the dippy part and just make eggs in a window. |
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Posted: 3/8/2023 12:44:03 PM EDT
[#41]
Quote HistoryQuoted: 8 pages for egg cooking? Pretty much seven pages of guys who posted first without reading anything on the first page. 
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Posted: 3/8/2023 12:45:00 PM EDT
[#42]
Quote HistoryQuoted: I was a chef, too. 1 year at Hardee's. Dammit. Now I want one of those mushroom Swiss burgers |
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Posted: 3/8/2023 1:01:19 PM EDT
[#43]
Quote HistoryQuoted: You dont like toast I take it I eat 3 fried eggs everyday on toasted sourdough bread, 1 banana and greek yogurt and a handful of nuts for breakfast. |
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Posted: 3/8/2023 1:08:29 PM EDT
[#44]
Quote HistoryQuoted: I was a chef, too. 1 year at Hardee's. Age 15, Long John Silver's! |
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Posted: 3/8/2023 2:16:21 PM EDT
[#45]
People are particular about their fried eggs and it definitely takes practice to be a good egg cook. Most everyone struggled with fried egg doneness at cook school.
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Posted: 3/8/2023 2:50:05 PM EDT
[#46]
Quote HistoryQuoted: People are particular about their fried eggs and it definitely takes practice to be a good egg cook. Most everyone struggled with fried egg doneness at cook school. There are several TV chefs that have commented that cooking an egg to order is a test they do on newbs. Gordon Ramsey has ripped a few contestants on his shows with that test. One guy couldn’t even boil an egg right. |
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Posted: 3/8/2023 2:57:23 PM EDT
[#47]
Quote HistoryQuoted: People are particular about their fried eggs and it definitely takes practice to be a good egg cook. Most everyone struggled with fried egg doneness at cook school. I know two different people who were asked to cook egg dishes when they were first interviewing for jobs out of culinary school. |
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Posted: 3/8/2023 3:28:38 PM EDT
[#48]
Quote HistoryQuoted: I know two different people who were asked to cook egg dishes when they were first interviewing for jobs out of culinary school. Quote HistoryQuoted: Quoted: People are particular about their fried eggs and it definitely takes practice to be a good egg cook. Most everyone struggled with fried egg doneness at cook school. I know two different people who were asked to cook egg dishes when they were first interviewing for jobs out of culinary school. That was the first test on one of those competition cooking shows. They had to make scrambled eggs. |
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Posted: 3/8/2023 4:08:24 PM EDT
[#49]
Quote HistoryQuoted: I know two different people who were asked to cook egg dishes when they were first interviewing for jobs out of culinary school. A classic French omelette has (and should continue to be) a litmus test for one’s skills at the range. So, too, is demonstrating proper knife skills. If one can reproduce these basic (check out this random link I found online ) shapes over and over, then one has decent knife skills I still have nightmares about having to crank out large quantities of vegetables tournés. Just when you think you’ve got it down, a hungover (or perhaps drunk) Frenchman tells you your work is shit and throws it all in the trash. Oh, now you only have 20 minutes to make new ones and you’re still not done with the rest of your mise. |
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Posted: 3/8/2023 4:08:28 PM EDT
[#50]
Quote HistoryQuoted: I know two different people who were asked to cook egg dishes when they were first interviewing for jobs out of culinary school. Aye. My first gig was breakfast chef w my CIA grad chef/owner hoving over me while I cooked eggs for the first few shifts. I mastered eggs in all their forms under him. Major ingredient there. |
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