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wile-e-coyote
New Member
- Jun 11, 2015
- 49
- 11
I remember the last time I went to a restaurant for breakfast and ordered over-medium eggs and was actually served over-medium eggs. It was in a little mom & pop place off of I-20 on the East side of Sulphur Springs. I remember commenting to my dad that I finally got eggs cooked the way I asked for the first time in ages. That was probably somewhere in the neighborhood of 10 years ago.
For anyone unfamiliar with egg temps, here's a LINK. I don't consider that page the end-all-be-all of the subject, but when I decided to check myself and see if maybe I wasn't the one that had it wrong, this was the first page on my google search and it fits with my understanding of the various egg temps.
I carry in my wallet a Texas state-issued class A CDL, and I have twice in my life used it to make a living. The last time I drove a truck (this was about 2 years ago) I was at a TA and decided to sit down to a breakfast. Now I know a TA truck-stop is not the place to eat if you're picky about food. But I thought I would politely ask the waitress what they consider "over-medium" before I placed my order. She didn't really have an answer and as I tried to explain that what I was after was a partially cooked yolk, it didn't take long (this was literally 90 seconds of very polite discussion) before the waitress started giving signals that she was very put-out by the prospect of a customer wanting to be served food prepared the way he likes it. What I got were 2 waaaaaaaaaay over-cooked eggs.
I have pretty much stopped ordering fried eggs at restaurants. The only "over" these two-time brain donors that work as short-order cooks understand is over-easy....and sometimes they don't even cook those fully.....ever been served over-easy that has uncooked egg white?
So I came away from that a couple of dollars richer (from not leaving a tip for that sh*ty waitress with a bad attitude) and an understanding that customer service in this country is pretty much a horse on it's last legs and is in need of a mercy bullet. Some businesses understand that without happy customers, there is no business, but for any restaurant that is corporately owned with interstate traffic, forget it.
For anyone unfamiliar with egg temps, here's a LINK. I don't consider that page the end-all-be-all of the subject, but when I decided to check myself and see if maybe I wasn't the one that had it wrong, this was the first page on my google search and it fits with my understanding of the various egg temps.
I carry in my wallet a Texas state-issued class A CDL, and I have twice in my life used it to make a living. The last time I drove a truck (this was about 2 years ago) I was at a TA and decided to sit down to a breakfast. Now I know a TA truck-stop is not the place to eat if you're picky about food. But I thought I would politely ask the waitress what they consider "over-medium" before I placed my order. She didn't really have an answer and as I tried to explain that what I was after was a partially cooked yolk, it didn't take long (this was literally 90 seconds of very polite discussion) before the waitress started giving signals that she was very put-out by the prospect of a customer wanting to be served food prepared the way he likes it. What I got were 2 waaaaaaaaaay over-cooked eggs.
I have pretty much stopped ordering fried eggs at restaurants. The only "over" these two-time brain donors that work as short-order cooks understand is over-easy....and sometimes they don't even cook those fully.....ever been served over-easy that has uncooked egg white?So I came away from that a couple of dollars richer (from not leaving a tip for that sh*ty waitress with a bad attitude) and an understanding that customer service in this country is pretty much a horse on it's last legs and is in need of a mercy bullet. Some businesses understand that without happy customers, there is no business, but for any restaurant that is corporately owned with interstate traffic, forget it.
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