Are the ANY NY delis that understand the concept of scrambled eggs???

[Montauk6]

I mean, is it a Michigan thing and I never knew it? (I came to NY from Detroit almost 9 years ago)

Here's what I THOUGHT was how you prepare scrambled eggs:

1. Oil or butter skillet

2. Either crack the eggs into the skillet after the oil is heated or the butter melted and then stir until cooked (you can beat the eggs first in a bowl and then pour the mixture into the hot skillet as well; I prefer the former method only because I love the subtle contrast with the white and the yolk)

3. Serve

AND THAT'S IT!!!

Apparently, every deli I've been to for breakfast in this city seems to think that "scrambled eggs" is a buzzword (i.e. WINK-WINK) for a little omelet. Or, you tell me, doesn't an omelet work like this?

1. Oil or butter skillet

2. Crack the eggs in a bowl and beat to a uniform consistancy (sometimes you add cream or milk, whatever) and then pour the contents into a skillet and letting it cook for a bit, then flipping or folding before the bottom burns.

3. Serve.

So, I have to wonder, is there a phrase or word that savvy NY'ers can share so one can convey to the deli guy that SCRAMBLED eggs are requested and not a mini-omelet, fried eggs deal (Blimpie's simply beats the eggs and microwaves the mix, YUCK!!!!)? One of the tips I learned when I moved here is that "regular coffee" means coffee with milk and sugar.

Anyway, thanks for listening!

[Stinky The Clown]

1. Your description of scrambled eggs is the classic way

But the 'diner' way is not to use a pan. They're done on the grill. They're flipped with a big spatula. They look like an omelette. That's the way its done in the northeast in a diner.

I'd bet in a non-diner setting they're done the classic way.

I don't think there's any way to convey your notion of scrambled eggs that will result in what you describe finding its way to your plate.

When in Rome .......

[Warpy]

2. Is there a problem with using the side of your fork

to hack the mini omelet into pieces that you'd consider scrambled eggs?

Seriously, I saw them done on grills in greasy spoons all over Boston, and the mini omelet style was most common because it required less grease and was easier to transfer from grill to plate.

They taste the same, don't they?

[Montauk6]

4. Nah, not to me (let's face it, I'm too finicky)

It's kinda like expecting chopped steak and getting a burger patty, y'know? There is a difference.

[Lars39]

3. Reminds me of a Nero Wolf episode.

He was going to prepare scrambled eggs the *correct* way for everyone's breakfast.
Took forever, over a candle(?),starved everybody. :)

[babylonsister]

5. Do you realize how lucky you are to HAVE

NY delis, and diners? Boy, I'm a transplanted NYer and I surely do miss those places!

[Warpy]

6. My favorite greasy spoon in Boston succumbed to urban renewal

It was a grotty little all night place in Quincy Market called Mondo's. The grease ran in streaks down the walls and the late night crowd was a fabulous mix of actors, cops, drag queens, lobstermen, stoners with munchies, and the occasional very stunned looking tourist.

Mondo's reopened elsewhere when Quincy Market got all chichi, but it was never the same.

There was a great place in a bowling alley here in central NM, but damned if they haven't gone more upscale, too!

However, I don't miss deli all that much around here. The little hole in the wall family restaurants serving the local cuisine make up for them.

Besides, people who try to do deli here just can't get real bagels.

[housewolf]

7. I only know scrambled eggs as what you describe as "mini omelet"

I've never ordered scrambled eggs and had it served as you described, even during the three years I lived in Manhattan. Often restaurants have a container of pre-scrambled eggs that they ladle out onto a grill or into an omelet pan, many don't "custom crack" eggs for each order.

but if I were you and I wanted eggs as you describe, I'd try ordering a "fried egg, scrambled" and see what you get. You might have to explain it to the server.

Good luck!

[Montauk6]

12. OMIGOD!!! BRILLIANT!!!!!!

Wow, you're good! And it would come closer to what I'm talking about (or maybe even, "sunny side up, well done, scrambled") I'll have to try that and let you know the results, thanks.

Geez, I love this website!!!

[supernova]

8. I only know to add milk

I crack them in a bowl and add cream or milk, whichever I happen to have. That's scrambled eggs.

What you describe to me is an omlette, scrambling in the pan. Classic French omlettes don'thave milk in them.

:shrug:

[ernstbass]

14. I used to add milk

but I read somewhere that adding a little water rather than milk will make the eggs lighter and fluffier. I can tell a difference!

[Tinoire]

9. I'm with you

Gently broken into a pan with unsalted hot butter... Gently cooking while lovingly spreading the whites around with a wooden spoon as they cook and breaking them into soft curds and then as soon as they're set, breaking the yolks, quickly gently stirring before sliding into a plate where they get salted and peppered.

MMM heaven! Heaven on earth with that subtle contrast between the white and the yolk! Sometimes with a splash of heavy cream or a little tarragon or a little cheese but still toe-curling heaven!

I hear using a double boiler gets you an even creamier result but I never tried.

If it's any comfort, the delis in California are no better.

Thanks a lot though. Now you've gotten me very hungry for scrambled eggs!

[Stinky The Clown]

10. My favorite eggs are the flip side (no pun intended!) of yours

Hard fried.

Crack 'em into a medium hot pan with a bottom filled with bubbly hot and slightly browned butter. Break the yolks. Let 'em cook until the edges start to brown and go crispy.

Flip 'em and let the other side get brown, too.

Slide those little jewels out onto a plate and salt and pepper 'em.

I also like them cooked exactly the same way and then made into a sandwich on nice, toasty bread. A little catsup (which I only **rarely** use for anything else) and you'll think you've died and gone to heaven.

[Tinoire]

11. I like those too!

That's my favorite sandwich in the morning- hard fried whole eggs sandwiched in toasted bread.

I curl my toes when I eat that but when it comes to scrambled eggs I need them lovingly coddled... with rich curds of white overrun with creamy large flakes of yolk.

Catsup? Lol, I haven't done that since I was a kid but I remember the wickedly shocked disapproving look of my grandmother when I'd request that for my eggs. Maybe I should try that again!

[SW FL Dem]

13. I have to have my eggs over easy

so I can sop up the yolks with my lightly buttered toast. Damn you guys are making me hungry!

[Stinky The Clown]

15. Yeah, this thread got to me, too.

Last night we had hard fried egg sammiches wit ketchup.

I **love** the crunchy edges!