Text 33285, 92 rader
Skriven 2010-01-08 06:14:00 av Dave Drum (37374.cooking)
  Kommentar till text 33278 av Dale Shipp (1:261/1466.0)
Ärende: Broken Yolks
====================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> The main reason that I order my eggs "basted" is that most line cooks
 DD> in diner type places deliver "over medium" or worse when eggs are
 DD> ordered "over easy". Also, many places do not pan cook the eggs - using
 DD> the flat top grill/griddle for that - and the cook turns the eggs with
 DD> a large spatula, increasing the chances that a yolk will be broken.

 DS> If they break the yolk, they start over.  I would not accept eggs that
 DS> came out with a hard yolk.

I don't accept broken yolks, either. At times I have had to send mine back for
a re-cook. Also if the "over easy" or "basted light" eggs come out with the
yolks set completely they get sent back.

 DS> During our last vacation trip, we had brunch at a class hotel.  They
 DS> had an omelet line.  I ordered an omelet.  When it came time to fold
 DS> it, the cook folded it half out of the pan into the burner!  Whoops,
 DS> start that one over again -- thanks for waiting:-}}

I once went to a breakfast buffet at the local Ryan's Steak House. The have an
"eggs-to-order" station where one may order fried eggs, poached eggs, omelets,
etc. Their station uses a flat plate griddle about 24" X 36" with two side
burners to allow the egg mechanic to fry/poach eggs to order. I placed my order
for an "everything" omelet and went about filling my plate from the selections
of the buffet lines. When my name was called I was presented with the biggest
omelet I have ever had in a restaurant setting ... It seems that the guy
running the eggs-to-order station poured the liquid eggs over pretty much the
entire expanse of the grill and then went from there. Jeez Louise!!! I split
the thing among two of my dining companions and none of us managed to get
wrapped completely around that huge concoction.

I learned a few months later from a person I met who was a manager at that
Ryan's that the egg mechanic made omelets of varying sizes depending on how
much he had going on the griddle at the time. Apparently when I placed my order
he had cleared all other orders - so, I got the Godzilla of omelets. 
 
One of my favourite omelets is the Apple-cheese ... I'm not overly sure about
this recipe or its love of the nuker. I have always had better luck with eggs
on the stove.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple-Cheddar Omelet
 Categories: Eggs, Pork, Cheese
      Yield: 4 servings

       4 sl Bacon; chopped
  10 3/4 oz Can cheddar cheese soup
       8 lg Eggs
     1/3 c  Whole milk
       1 sm Apple; peeled, chopped
       1 c  Cheddar cheese; shredded
     1/8 ts Ground black pepper
 
  Cook bacon until crisp, drain, reserve drippings. Stir 1/2
  cup of soup in bowl until smooth, add eggs; beat until well
  blended, set aside.

  In casserole, stir remaining soup until smooth, stir in
  apple, milk, cheese and pepper. Cover, micro-cook 4 min
  on HIGH until hot and bubbling. Stir once.

  Let stand, covered, while preparing omelets. Brush 1 ts
  bacon drippings in bottom of pie plate. Pour in 1/2 egg
  mixture. Cover, micro-cook 2 minutes on HIGH. Using spatula,
  gently move outer edge to center, letting uncooked portion
  move to edge. Micro-cook 2 minutes on HIGH or until set.

  Fold in half, slide on plate. Repeat with bacon drippings
  and remaining egg mixture. Spoon sauce over each omelet,
  sprinkle with bacon.

  Campbell's Recipes
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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