Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
30 minutes ago, weinoo said:
That may be good and well for teaching a home cook how to make an omelet but since we started out talking about restaurant eggs that is a situation that you would not see in a restaurant. First, the shape of the egg pan is wrong. Egg pans have totally sloping sides. Second, I would have scalped anyone that came near my egg pans with a fork, in fact I still would.
23 minutes ago, weinoo said:
That maybe good and well for teaching a home cook how to make an omelet but since we started out talking about restaurant eggs that is a situation that you would not see in a restaurant. First, the shape of the egg pan is wrong. Egg pans have totally sloping sides. Second, I would have scalped anyone that came near my egg pans with a fork, in fact I still would.
