Scrambled eggs: A lost short-order art?
- Bill on Capitol Hill Jul 11, 2006 03:42 AM
I've decided to give up on ordering scrambled eggs at restaurants, after being presented with a chopped-up omelette several times in a row in all manner of restaurants.
En-masse preparation seems to improve things, and at least at a buffet you can see what you're getting. Otherwise, the odds aren't good. Does anybody do it right anymore?
I ask for the eggs to be soft scrambled -- or Not Well Done, or both. Most of the time it works.
Prune in NYC is the only place I have been that makes a scrambled egg properly. And I've looked. Because I love scrambled eggs.
I have to tell you, the most interesting "interview" I've had for a culinary position involved being instructed to scramble an egg. I asked how she wanted it, and how fast, and she simply said, scramble me an egg. So I made it the way I like it.
And I got the job.
re: Non Cognomina
I agree that's great. I would also agree with the method: two key marks of good cooks and even chefs is how they handle eggs and how they handle fish. How much they let the cooking finish off heat. And whether they think through plating to get the correct temperature plate for the correct dish. All these things are classic ways to test and rate restaurants, btw.
I can recall a time many years ago when was a patron in a New York diner the waitress yelled out to the short order cook, on my egg order "scrambled, loose", and it worked, nice soft, wet eggs.
I find most upper-end hotel restaurants do well with scrambled eggs. ONE PICO at Shutters in Santa Monica, CA does well scrambling eggs and the Four Seasons in Mexcio City is surprsingly competent as well.