re: Another Broken Egg

Broken Egg,

Have you thought of maybe putting a "how would you like your eggs?" guide on the menu? that way you could have your name for how the egg is cooked (sunnyside, over easy, fried, etc) and your definition (cooked white runny yolk, runny white hard yolk, etc), thus eliminating all confusion

quote:

---

BigAlBR

---

you are being a pretty big dick. try shutting the frick up for a little while

Once again I will toss in my 2 cents...What broken egg is telling you is known by good fry cooks....sunny side up...not turned runny whites
Over easy...flipped runny yolk..some runny whites
over Medium...cooked whites...runny yolk
Over hard...whites and yolk cooked

Is it his fault that people don't know how to order...I do think the explanation to the wait person of cooked whites and runny yolk...should have been enough for her to write down "over med."...but like I said earlier...Like a steak...I would rather have it rarer if not just right...so If I don't know the place and how they cook...I will order over easy...just to be sure the yolk is runny and not cooked.

quote:

---

Is it his fault that people don't know how to order...

---

Not trying to get in the middle of this-but....
Just a hint. Most customers of restaurants are not short order cooks. If the exchange with MaggieD and the server is true, it was simply a tragic case of trying to do the same thing with a different set of standards, which in this case is down to the waitress. I have been eating and ordering eggs for about 40 years and have been in the restaurant industry for a while, and if I ordered my eggs and had to jump through those hoops, I would be a little confused as well. If The Broken Egg has such exacting standards for cooking and communicating about eggs, then they need to explain this to the customer(who might and probably is completely unaware of this standard and scale) by way of the menu. It's a shame as I understand the owner's want to provide an "exact experience" but fall short of accepting his explanations. This is down to communication, not cooking. And the owner would do well do stay away from these "issue" threads in a public forum. I know it's not fair, but he's already lost my business from posts that have nothing to do with food or service. But when you open up your business to your personal views, this can sometimes happen. Handle it like Opie and you'll do just fine.

quote:

---

Maggie...we ask only during the first year or so of operations to make sure the guest is aware of how we cook our eggs. After about a year or so, everyone is aware of how we serve.

---

I think you are firmly in the "or so" range.. quite certain the Old Hammond location opened sometime in 2007..wonder when the "year or so " will actually be up.

quote:

---

Sorry BigAIBR, I didn't mean to call you out, it was written in a fun tone, not meant to be hostile.

---

quote:

---

Egg, I come across a little harsh in my critiques at time. Sorry man

---

Ahh so sweet, I almost cried a lil bit....