Comments on: Scrambled Eggs

By: psu

psu — Sun, 06 Mar 2005 14:12:43 +0000

All I know is, the guy at Dottie’s can do it on his little grill. These people who claim lack of time or profitability are just weaklings. Of course, Dottie’s *does* tell you to be patient, since they cook everything to order.

Most of the good egges I’ve had were in low rent low overhead places. The major exception was that creamed egg and morel mushroom concoction we had in Paris the last time at Cafe De Flore. Wow.

Anyway, that pdf file was enlightening, but I still want good scramble.

By: Andrew Plotkin

Andrew Plotkin — Sun, 06 Mar 2005 05:51:35 +0000

I see I borked the URL there. Sorry.

http://www.mnstf.org/minicon34/restaurant-guide/

By: Andrew Plotkin

Andrew Plotkin — Sun, 06 Mar 2005 05:48:02 +0000

Re eggs: I refer you to the indispensible and award-winning “Minicon
34 Restaurant Guide”, by Karen Cooper and Bruce Schneier. It talks
about eggs.

, see PDF file,
page 82. (Which is the 88th page of the PDF file, I’m sure there’s
a rant in that but it would be tedious.)

Basically, unless you’re in a really good restaurant — and when do
you eat breakfast in a really good restaurant? — the cook is willing
to dedicate fifteen seconds of effort (total) to your eggs. Whisking
takes thirty. The cook has a great parallel pipeline going with
multiple eggs over easy and sunny side up, and he’s going to stall it
for your scrambles?

I am more or less reading from the PDF file here, so I’ll stop. You
read it. Also read the next section, about the orange insides and
brown outsides.

By: Robert 'Groby' Blum

Robert 'Groby' Blum — Sun, 06 Mar 2005 04:46:35 +0000

Important addition – should you accidentally make your eggs a tad to hard, adding a bit of water and letting it sit for another 20 seconds or so works wonders.

In other words – rubber eggs are completely avoidable!