On Sat, 21 Sep 2013 08:26:15 -0400, Ed Pawlowski > wrote:

>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.

A cook gets paid to use both hands efficiently, I can't think of any
job where one can keep one hand in their pocket and still have a job
the next day.

Aboard ship our galley had two massive 48" X 36" electric griddles...
one did eggs to order the other meat (could be sausage or ham steaks),
bacon was cooked in the deep fryer... often ham steaks and sausage was
laid out on full sheet pans and cooked in the oven. There were many
tricks employed for cooking in rough seas. But even at home I crack
eggs using only one hand, no point in having egg white on the fingers
of both hands. Also cracking eggs on the cooking surface is much less
messy, no drizzle on the rim of the pan or egg white streamers
trailing across the pan... makes fried eggs a lot neater looking...
I'd think anyone cooking with cast iron pans would automatically crack
eggs in the pan... eggs crack much easier on thick cast iron than thin
aluminum or stainless. Short order cooks use a large griddle because
frying eggs requires plenty of cooking surface, proper presentation
requires that eggs are cooked without touching each other.