Hard Boiled– An egg cooked in boiling water with the shell intact. Hard boiled eggs are cooked through until both the whites and yolk have completely set. Omelet (Omelette) – Eggs that have been beaten and then cooked quickly in a frying pan. Omelets are often folded over a filling of cheese, vegetables, meat, or a combination of items. Over Easy – A fried egg that is flipped and cooked yolk side down only long enough to create a film over the top of the yolk, leaving the center of the yolk liquid. Over Hard – A fried egg that is flipped and cooked yolk side down until the yolk has completely cooked through. Poached – Eggs that have been removed from their shell and then cooked in a hot liquid. The cooking liquid can be water, broth, or any sauce. Poaching in water is often used as a way to cook eggs without having to use extra fat. Poaching in broth or sauce adds flavor to the cooked egg. Scrambled – Raw egg whites and yolks are beaten together and then cooked in a skillet. The beaten egg mixture is gently agitated as it sets to create a curdled texture. Shirred – Eggs that have been baked in a ramekin (sometimes with butter, cream or other sauces) until the whites have set but the yolk is still liquid. Soft Boiled – An egg cooked in boiling water with the shell intact. Soft-boiled eggs are cooked only to the point at which the whites are set but the yolk is still liquid. Sunny Side Up – A fried egg that is never flipped or cooked yolk side down. The whites cook until completely or partially set while the yolk remains liquid.
"If you're not ordering off the menu, nothing is 'automatically' put on."
--这么说英语不好就吃不到SUBWAY的三明治了,NO,你只要会一句英语就够了:You make the decisions,I pay.Chef.第二次,自己就知道自己的口味了,可以做出自己的选择了.Chef 是尊称,场景不同,理解可以不一样,相当于我们的:老板,领导,师傅,老师.
最后千万别忘了那一句:Thank you.
Hard Boiled– An egg cooked in boiling water with the shell intact. Hard boiled eggs are cooked through until both the whites and yolk have completely set. Omelet (Omelette) – Eggs that have been beaten and then cooked quickly in a frying pan. Omelets are often folded over a filling of cheese, vegetables, meat, or a combination of items. Over Easy – A fried egg that is flipped and cooked yolk side down only long enough to create a film over the top of the yolk, leaving the center of the yolk liquid. Over Hard – A fried egg that is flipped and cooked yolk side down until the yolk has completely cooked through. Poached – Eggs that have been removed from their shell and then cooked in a hot liquid. The cooking liquid can be water, broth, or any sauce. Poaching in water is often used as a way to cook eggs without having to use extra fat. Poaching in broth or sauce adds flavor to the cooked egg. Scrambled – Raw egg whites and yolks are beaten together and then cooked in a skillet. The beaten egg mixture is gently agitated as it sets to create a curdled texture. Shirred – Eggs that have been baked in a ramekin (sometimes with butter, cream or other sauces) until the whites have set but the yolk is still liquid. Soft Boiled – An egg cooked in boiling water with the shell intact. Soft-boiled eggs are cooked only to the point at which the whites are set but the yolk is still liquid. Sunny Side Up – A fried egg that is never flipped or cooked yolk side down. The whites cook until completely or partially set while the yolk remains liquid.