|
EGGS with
Grits, Toast and Jelly |
|
Sunnyside Up |
Cooked on one side in a
pan The whites are
cooked and the yolks are not cooked |
|
Basted |
Cooked on one side in a
pan
The whites are cooked and the
yolks are not cooked The eggs are then steamed to seal the
yokes |
|
Over Light |
Cooked on both sides in a
pan The whites and yolks are
only partially cooked |
|
Over Medium |
Cooked on both sides in a
pan The whites are cooked and
the yolks are only partially cooked |
|
Over Well |
Cooked on both sides in a
pan The whites and yolks are
cooked thoroughly |
|
Scrambled Light |
Whipped in a bowl, then cooked in a pan until
soft |
|
Scrambled |
Whipped in a bowl, then cooked in a pan until
firm |
|
Scrambled Well |
Whipped in a bowl, then cooked in a pan until very
firm and dry |
|
Scrambled with Cheese
(world
leading server) |
Whipped in a bowl, then
cooked in a pan
Mixed thoroughly with American cheese
|
|
Boiled |
Cooked in the shell, in boiling water |
|
Poached |
Cooked out of the shell in boiling water |
|
Hold the Yolks |
We can remove the yolks from any egg order |