On Sat, 21 Sep 2013 07:35:33 -0400, jmcquown >
wrote:



>>
>Most people don't cook at home as if they are short order cooks. I
>don't cook eggs on a griddle nor am I cooking 10 different orders at
>once. I admire short order cooks. I really do!
>
>The only time I ever cracked eggs onto a griddle was during a lengthy
>power outage. I was cooking on a charcoal grill. First I cooked a
>pound of bacon on my grandma's cast iron griddle. Then I drained the
>grease and fried some eggs. I cracked them on the upraised edge of the
>griddle. Not on the flat surface.
>

I have a two burner griddle that I use for breakfast on weekends.
There may be two, three, or four of us. First step is to fry a pound
of bacon or sausage patties, or today will be scrapple. Then the
eggs, mostly fried but if my grandson comes over, I scramble his. One
for his dog too.

I've gotten to like the large flat are and find myself using it for a
few other frying chores too, as long as you don't need more than a
coating of oil it is great.

I can have the bacon finishing up and start the eggs and have plenty
of space for them all at the same time. Once a month or so, I make
blueberry pancakes on it.


>I'm sure I also use two hands to crack open eggs. Is one-handed
>supposed to impress someone?

If you were a busy short order cook, it would be efficient to do so as
your other had may be turning the bacon. At home, no.