RSS
Twitter
Facebook
YouTube
From the fine folks who brought you Cafe Corner comes a new unique late-night dining service called “Eggs Breakfast Delivery” (website coming soon to LateNightEggs.com).
This new service will offer delivery seven days a week to Downtown, OSU, The Short North, Italian Village, Grandview, Clintonville, and the Victorian Village areas. Ordering can be placed online or over the phone (294-EGGS) and service hours run from 8pm to 3am. A perfect alternative to driving to the nearest late-night breakfast joint.
The menu includes classic american breakfast items, breakfast casseroles, quiche, french toast, breakfast burritos, and more. The full menu can be found here (PDF).
Eggs Breakfast Delivery will be launching service on June 16th.
Fun idea. Great name. Relevant, nice looking logo. Did you design this Walker?
A little off topic, but the more people know about this, the better the world will be:
Tip: Try with no chives, just a bit of salt and a hint of truffle oil.
Nope, not me. But I like it too. ;)
Really?
If the place only delivered eggs, you’d have a point.
Delivered egg dishes or White Castle, not a hard choice for me(egg dishes of course for you with the iron stomachs that can handle White Gristle). But usually if I am a late night wanderer I just make sure to get back in time to get the Nachos/Turkey Pasta Dish or the Turkey Club at Betty’s. But that late it is usually the nachos which is what Tim Lessner of now Tip Top always teases me about.
These Cafe Corner guys know their eggs, they put so much love into their breakfast foods it is almost religion… which is why you can always find me there Sunday mornings… all hail the Cafe Corner’s breakfast sandwiches! Best of luck on this new endeavor, even though I live like 4 houses away, I’m gonna make them deliver at least once!
PS thank you for the perfect scramble video, trying that soon.
Agreed.
You’re welcome. But beware, you’ll never go back to doing it the old way…. :-)
I totally agree! Why risk destroying the kitchen when the food can be delivered to your door?
I tried that scramble technique this past weekend and it turned out great, but too FOR-EV-ER. Perhaps I had the heat too low? If it’s going to take me 15-20 minutes to make some eggs that way I’ll probably just go back to the easier and faster method. :oops:
Slightly OT – eat duck eggs.
eat duck eggs right now
sunny side w/toast
land-o-goshen!
so maybe I missed it, are they going to be operating out of cafe corner?? If so will they take any foot traffic for take out? because that would be thanks. :D
It looks like they are rearranging the interior. I was just driving by, I didn’t stop in. Seems kind of small to operate two different business out of.
They have added additional equipment and expanded the kitchen area. I was told that the two businesses wouldn’t operate at the same time. I think the late night breakfasts are delivery only.
We’ll see. I can’t wait to place an order.
It usually takes me longer than the usual way, but never that long. The original video was under 5 minutes long, and he didn’t start the eggs until maybe 1/4 of the way through — even with a little cutting here and there, he didn’t do anything like 15 minutes.
I’m guessing the heat was a bit low. You can actually use a pretty vigorous heat, as long as you pull it from the flame the second the eggs start to solidify, and always keep stirring. The idea is to make sure the eggs never get more than a few degrees over the temp required to make them solidify. How fast they get there doesn’t seem to make that much difference, as far as I can tell.
That said, stopping on the creamier side of solid, rather than on the bouncier side, is usually advisable — they tend to cook a little at the end anyway.
It usually takes me longer than the usual way, but never that long. The original video was under 5 minutes long, and he didn’t start the eggs until maybe 1/4 of the way through — even with a little cutting here and there, he didn’t do anything like 15 minutes.
I’m guessing the heat was a bit low. You can actually use a pretty vigorous heat, as long as you pull it from the flame the second the eggs start to solidify, and always keep stirring. The idea is to make sure the eggs never get more than a few degrees over the temp required to make them solidify. How fast they get there doesn’t seem to make that much difference, as far as I can tell.
That said, stopping on the creamier side of solid, rather than on the bouncier side, is usually advisable — they tend to cook a little at the end anyway.
I’ve seen that video before, and between that and Julia Childs, they forever changed the way I feel about scrambled eggs.
IIRC Ramsey has the heat turned up to about low-medium and if you watch carefully he moves the eggs on and off the heat as he’s almost constantly stirring the eggs. This is a pretty traditional french preparation for eggs, although in the french style they pull the eggs off the flames and add the cream to stop the cooking at the end. You should have the pan hot enough to get a thick custard consistency within 3-5 minutes, but this will take a bit of playing to get the right level. If you have a gas stove this is pretty easy, but I’ve been able to do it on electric as well.
The pan should be hot enough to make butter bubble or a water drop to dance gently on the pan.
If you like larger more irregular curds, let the bottom layer of egg set before starting your stirring and stake short breaks letting the egg reset befor stirring again, whereas with constant stirring and scraping of the pan (nonstick rubber heatproof spatulas, natch’) will give you very creamy, small, even curds. If you don’t add cream at the end, pull the eggs a bit early as they will continue cooking after you remove them from the heat.
What you don’t want to do is crank that bitch up to 11 and cook the shit out of it as it will give you hard, dry and flavorless scrambled eggs.
Amen.
What you don’t want to do is crank that bitch up to 11 and cook the shit out of it as it will give you hard, dry and flavorless scrambled eggs.
Exactly right.
I should have mentioned two things. One, I can’t eat crème fraîche, so I generally add nothing to the eggs at the end, and I like the fact that they stay warmer — but Michael’s right, you have to allow for the fact that they continue to cook a little.
Two, Ramsay uses a regular (not nonstick) pan in the video. I have no idea how he does this. He doesn’t use that much butter. And, as I discovered the first time I tried this recipe (with Colleen’s copper chef’s pan, no less!), it’s not just the way to make phenomenal scrambled eggs — it’s also the ideal way to get egg to form a molecular bond with the inside of a pan, unless there’s a nonstick surface there to prevent that from happening. :cry:
Two, Ramsay uses a regular (not nonstick) pan in the video. I have no idea how he does this. He doesn’t use that much butter. And, as I discovered the first time I tried this recipe (with Colleen’s copper chef’s pan, no less!), it’s not just the way to make phenomenal scrambled eggs — it’s also the ideal way to get egg to form a molecular bond with the inside of a pan, unless there’s a nonstick surface there to prevent that from happening. :cry:
well, I’m betting he’s done this enough that he can look at the flame and know the exact correct temperature to use. If you cook the eggs at a low enough temp. and keep stirring it won’t cook itself to the pan.
I’ve used my cast iron pans at home and the cheap stainless pans at hotels to cook eggs before and while I don’t recommend it, it can be done if you keep the temperature low enough you might be able to get away with minimal stickage… I figure I’ve managed to do 1 out of every 3 times I’ve had to improvise with a nonstick.
of course nonstick makes this waaaaay easier.
:)
Except that once, I’ve never tried either without a slab of butter so thick it’d make a cardiologist faint. I can’t imagine what cast iron would be like.
Anyway, agreed on main points:
Never going back to regular eggs.
Nonstick good.
Shouldn’t take 15-20 minutes.
:)
Cheap stainless pans are way worse than cast iron. If anyone here is trying to do that, please don’t..
Cheap, thin pans are essentially worthless. Throw them out and go to Wasserstrom or Restaurant Supply and buy a decent pan (pick up a decent 8″ chefs knife too if you don’t have one).
Never going back to regular eggs.
Nonstick good.
Shouldn’t take 15-20 minutes.
These are all good recommendations, I might add:
Pan should be hot enough to make butter bubble or water dance around on an oiled pan.
If the butter browns quickly or water spits and jumps off an oiled pan, then it’s too hot and if the butter barely melts or water in an oiled pan just barely bubbles the pan is too cold.
Keep the eggs moving. Keep stirring and remove the eggs from the heat periodically.
Watch your eggs.. you should notice custardy bits of eggs start to form in the bottom of the pan as you cook them. This will tell you how long to leave them on the heat and when to plate them for breakfast.
Practice. Was you learn how eggs cook your technique becomes more natural, and you can tell how much heat to apply to your eggs and when.
I used a moderately-nice stainless pan and it worked out ok. The continuous stirring seemed to keep them from sticking.
I had the heat (gas stove) set about as low as it could possibly go, so I think I did just have the heat too low. He made it sound in the video like it needed to be extremely low and I didn’t want to overcook them. I’ll give it a shot a little hotter next time.
I didn’t add the crème fraîche either (didn’t have any on hand) so I substituted about a tablespoon of 2% to cool them off. Seemed to work out ok.
I’ll have to give this a shot again. We’ve got six dozen eggs from the farm to go through in the next three weeks. ;)