Jump to content

Recommended Posts

DovertheRoad Wrote:

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

> 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.

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!

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.

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

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.

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.

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.

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.

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...

OutOfFocus Wrote:

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

> 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

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...

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.

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.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Latest Discussions

    • Exactly what I said, that Corbyn's group of univeristy politics far-left back benchers would have been a disaster during Covid if they had won the election. Here you go:  BBC News - Ex-union boss McCluskey took private jet flights arranged by building firm, report finds https://www.bbc.com/news/articles/cp3kgg55410o The 2019 result was considered one of the worst in living memory for Labour, not only for big swing of seats away from them but because they lost a large number of the Red-wall seats- generational Labour seats. Why? Because as Alan Johnson put it so succinctly: "Corbyn couldn't lead the working class out of a paper bag"! https://youtu.be/JikhuJjM1VM?si=oHhP6rTq4hqvYyBC
    • Agreed and in the meantime its "joe public" who has to pay through higher prices. We're talking all over the shop from food to insurance and everything in between.  And to add insult to injury they "hurt " their own voters/supporters through the actions they have taken. Sadly it gets to a stage where you start thinking about leaving London and even exiting the UK for good, but where to go????? Sad times now and ahead for at least the next 4yrs, hence why Govt and Local Authorities need to cut spending on all but essential services.  An immediate saving, all managerial and executive salaries cannot exceed and frozen at £50K Do away with the Mayor of London, the GLA and all the hanging on organisations, plus do away with borough mayors and the teams that serve them. All added beauracracy that can be dispensed with and will save £££££'s  
    • The minimum wage hikes on top of the NICs increases have also caused vast swathes of unemployment.
    • Exactly - a snap election will make things even worse. Jazzer - say you get a 'new' administration tomorrow, you're still left with the same treasury, the same civil servants, the same OBR, the same think-tanks and advisors (many labour advisors are cross-party, Gauke for eg). The options are the same, no matter who's in power. Labour hasn't even changed the Tories' fiscal rules - the parties are virtually economically aligned these days.  But Reeves made a mistake in trying too hard, too early to make some seismic changes in her first budget as a big 'we're here and we're going to fix this mess, Labour to the rescue' kind of thing . They shone such a big light on the black hole that their only option was to try to fix it overnight. It was a comms clusterfuck.  They'd perhaps have done better sticking to Sunak's quiet, cautious approach, but they knew the gullible public was expecting an 24-hour turnaround miracle.  The NIC hikes are a disaster, I think they'll be reversed soon and enough and they'll keep trying till they find something that sticks.   
Home
Events
Sign In

Sign In



Or sign in with one of these services

Search
×
    Search In
×
×
  • Create New...