How would you like yours cooked
Home Up Cakes and Toasts From the Garden Small Persons' Portions How would you like yours cooked Side orders Beverages Weekday Specials Mid - Day Treats SUNRISE

 

So that we may be assured of serving our customers just what they have in mind when ordering, we have included a guide to explain the terms used in preparing eggs and meat.

EGGS

Sunnyside up – Fried without turning over. Yolk is runny.

Fried over easy – The white and yolk of the egg is runny.

Fried over medium – The egg white is firm, yolk is runny.

Fried over hard – Yolk is broken then, both white and small yolks are cooked until firm.

Fried over well – Yolk is not broken. Both white and yolks are cooked until firm.

Poached – The egg (no shell) is cooked in boiling water.

Scrambled – Egg yolk & white are mixed, and then cooked.

Basted – The egg is fried sunny side up, and then lightly steamed.

“Eggbeaters” – Available as a scrambled egg or omelet sub.

MEATS

Rare – Meat is cooked until warm, retaining its redness & juices.

Medium rare – Meat is cooked until hot, retaining its redness.

Medium – Meat is cooked until pink inside.

Medium well – Meat is cooked until there is little or no pink Color inside.

Well done – Meat is thoroughly cooked.