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Lovely New Italian Cafe on Lordship Lane

DaisyBailey
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DulwichFox

DulwichFox

Posted
Posted

DovertheRoad Wrote:

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> Regular poster here. I also like this place and

> the people running it. Breakfast is good...only

> tweak would be to offer other egg styles than

> scrambled. I go there often.


With Scrambled Eggs, you can make a big pan of it and keep it warm. (easy)

Then just put a dollop of it on toast and you are done.


Fried eggs need to be done individually.

Poached eggs are a little more tricky and chefy to get them right.

Cedges

Cedges

Posted
Posted

DulwichFox Wrote:

-------------------------------

> With Scrambled Eggs, you can make a big pan of it

> and keep it warm. (easy)

> Then just put a dollop of it on toast and you are

> done.

>

> Fried eggs need to be done individually.

> Poached eggs are a little more tricky and chefy to

> get them right.


You are likely absolutely right about the reason. But if they can't fry/poach an egg to order, they shouldn't be running a cafe!

JoeLeg

JoeLeg

Posted
Posted

DulwichFox Wrote:

-------------------------------------------------------

> DovertheRoad Wrote:

> --------------------------------------------------

>

> With Scrambled Eggs, you can make a big pan of it

> and keep it warm. (easy)

> Then just put a dollop of it on toast and you are

> done.


I cannot begin to describe the multiplicity of ways in which doing that in a serving kitchen is an invitation to cross-contamination and general bacterial infection. Never seen it done, would not eat anywhere that does it. I?m not saying that?s what this place does; I have no idea why they only serve scrambled.




>

> Fried eggs need to be done individually.

> Poached eggs are a little more tricky and chefy to

> get them right.


Poached eggs are the easiest of all, they aren?t ?cheffy? at all, and I speak as someone who runs a kitchen where we cook eggs fried, scrambled or poached to order for brunch, which on the weekend is a lot of eggs.


All that being said, it?s good to hear people like the place.

DulwichFox

DulwichFox

Posted
Posted

JoeLeg Wrote:

-------------------------------------------------------

> DulwichFox Wrote:

> --------------------------------------------------

> -----

> > DovertheRoad Wrote:

> >

> --------------------------------------------------

>

> >

> > With Scrambled Eggs, you can make a big pan of

> it

> > and keep it warm. (easy)

> > Then just put a dollop of it on toast and you

> are

> > done.

>

I cannot begin to describe the multiplicity of

ways in which doing that in a serving kitchen is

an invitation to cross-contamination and general

bacterial infection. Never seen it done, would not

eat anywhere that does it. I?m not saying that?s

what this place does; I have no idea why they only

serve scrambled.


How do you think they prepare scrambled eggs in Schools and Hospitals ?? Cook them individually ?


Don't be ridiculous..


DulwichFox

fishbiscuits

fishbiscuits

Posted
Posted

JoeLeg Wrote:

-------------------------------------------------------

> DulwichFox Wrote:

> --------------------------------------------------

> > With Scrambled Eggs, you can make a big pan of it

> > and keep it warm. (easy)

> > Then just put a dollop of it on toast and you are

> > done.

>

> I cannot begin to describe the multiplicity of

> ways in which doing that in a serving kitchen is

> an invitation to cross-contamination and general

> bacterial infection. Never seen it done, would not

> eat anywhere that does it.


Most hotel breakfast buffets include a big tray of scrambled eggs being kept warm.


My office canteen has a big container of scrambled eggs in the warmer every morning.


It's really, really common.

Penguin68

Penguin68

Posted
Posted

1. Hotel breakfasts will tend to replenish the scrambled eggs regularly - I suspect there is a clear time over which they are meant to be withdrawn - both for health and taste reasons. I'm thinking about 15-20 minutes, in my experience. They will also make (if they can) only sufficient to meet demand within that time frame.


2. Breakfast service in a cafe will last over 2 or more hours - so a single pan in the kitchen with scrambled egg in it being kept going for that sort of time would taste awful and not be that healthy.


3. Scrambled eggs are always my last choice at any establishment where I think they are not being made fresh - I like smooth and creamy scrambled eggs, not hard curds. They take only a couple of minutes to make. Eggs (for taste) should always be cooked fresh - even where you want an egg quite firmly cooked. Most short order chefs happily manage that.

JoeLeg

JoeLeg

Posted
Posted

Penguin68 essentially gets it.


Eggs are classed as ?high-risk?; if you?re hot-holding them you need to adhere to a strict regime of timings and temperature.


Most places use pre-treated egg products to minimise the risk, which isn?t noticeable once they?ve been cooked well done.

fishbiscuits

fishbiscuits

Posted
Posted

Yeah, the time limit makes sense, but I don't see how that disproves the practice in a caf??


I'm not saying that's what they do here though, of course. Just saying that I think it would be possible, in theory, to do it!


I should add that the scrambled eggs at my work are rubbery and disgusting, and I am sure they are made with those nasty cartons of pasteurised liquid egg. Bleugh.

JoeLeg

JoeLeg

Posted
Posted

fishbiscuits Wrote:

-------------------------------------------------------

> Yeah, the time limit makes sense, but I don't see

> how that disproves the practice in a caf??

>

> I'm not saying that's what they do here though, of

> course. Just saying that I think it would be

> possible, in theory, to do it!

>

> I should add that the scrambled eggs at my work

> are rubbery and disgusting, and I am sure they are

> made with those nasty cartons of pasteurised

> liquid egg. Bleugh.


Your comment about your work eggs is probably why the cafe concerned don?t do it - I?d bet money the catering operation at your job make them with a pretreated egg product, and as you say they can be pretty bad. If people are liking what that cafe does then I?m sure they make them fresh.


There is no hygienic way to do it ?en masse? without compromising flavour and texture.

  • 2 weeks later...
lorraineliyanage

lorraineliyanage

Posted
Posted

OutOfFocus Wrote:

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> http://ratings.food.gov.uk/business/en-GB/974202/S

> ignoria-Lordship-Lane

>

> 2 = improvement necessary.

> Have they been reinspected


I thought inspections were supposed to take place within the year if it's a low rating. Having said that, my favourite Vietnamese in Camberwell got a 0 rating in Dec 2016 and no update on the Food Hygiene web site :o

siousxiesue

siousxiesue

Posted
Posted
Their portions are generous and if you order pasta it's done 'proper', I rarely eat pasta but I will here! Good staff, often see a customer chatting away in Italian to the staff whilst enjoying a civilised long lunch with wine, pure bliss.
  • 4 weeks later...
Applespider

Applespider

Posted
Posted

Stopped in yesterday lunchtime as I was passing. Mum and I had a cake and pastry with two coffees. And it was lovely - the little lemon cake was still warm, the sfoligatto was crisp and the coffee was gorgeous. Sat in the sun by the window, it felt very pleasant.


Others were eating lunch and what we could see going by looked generous for the prices on the menu and did smell good.


I?m not often around LL during the day so hadn?t been before. The manager/owner pointed out a sign saying they have just started opening in the evenings on a couple of nights - Fri/Sat - so might give it a go. I cook a lot of Italian but they had a melanzane parmigiana on the specials list that I adore but always find a bit of a faff at home.

Applespider

Applespider

Posted
Posted

That?s not what they called it and it?s probably not spelled right. I meant one of those little multi-layer pastry horns stuffed with something like Nutella.


Jim - why assume the worst that people are being paid to say something nice? I did decide to try it while passing based on some of the previous comments here. But I posted because I think local places cooking good food at reasonable prices should be shouted about more. And I hadn?t known it was now open at night so thought others might want to know too.

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