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The Farm (Downtown) - "Fake" Poached Eggs

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I hadn't been to The Farm in awhile (& never to the Downtown location) so decided to have brunch there on Saturday before seeing a movie at LA Live. I ordered the "Farmers Benedict" described as "Poached eggs over a ham & aged cheddar stuffed baked potato on a bed of spinach with hollandaise sauce." While it was kinda tasty, the eggs were definitely not poached --- they were over-easy. I didn't say anything, but the false advertising annoys me!

This seems to be a theme lately....I'm totally drawing a blank on the place (will edit if it comes to me)...but my husband ordered poached eggs and they were served over easy as well.

I mean, they aren't that hard to make as I make them at home occasionally.

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  1. "This seems to be a theme lately....I'm totally drawing a blank on the place (will edit if it comes to me)...but my husband ordered poached eggs and they were served over easy as well."
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    Julienne? http://chowhound.chow.com/topics/721745

    1 Reply
    1. re: ipsedixit

      OMG - that is hilarious!

      It wasn't there though. Now thatI think about it, I think it may have been Bayside in Newport Beach.

    2. I think the Farm is wretched in general. I don't understand why it is so popular.

      4 Replies
      1. re: aching

        "I think the Farm is wretched in general." Could be, but they have these fantastically healthy fried eggs that they saute in water instead of butter. ;-)

        Poached eggs are easy to produce with a little care, trivial if you cheat with those teflon-coated cups. I can't imagine how they get away with frying them. "Obessed," I wish you'd said something like "Hey, I ordered these poached sunny-side up, not over easy!"

        1. re: hnsbmg

          A good tip for poaching eggs for service later is to poach in a large stock pot, several at a time, or as many as you can control. When done to soft poached remove with a spider and gently drop into an ice water bath. These will hold for over a day if refrigerated. At service, refresh in simmering water in a sauce pan on the line. They are perfect and I challenge anyone to tell the difference between immediate poached and these.
          So, a restaurant that serves a decent number of poached should be using this method.....Works just as well for your brunch parties!

          1. re: ospreycove

            yep. It's not hard. time it 3 minutes, you can do a few flats at a time. There is really no excuse. Heck it's easy enough to do it to order. I went to a place I really like in Santa Monica and had to return a dish 3x for poorly poached eggs. First over cooked, then broken... sigh.

            I prefer to lay em out on sheet pans stretched tight with plastic wrap and sprinkled with water.

          2. re: hnsbmg

            I know - that would have been funny! I should have said something (and I usually do) but didn't have the energy.