Restaurant Kitchen Basics: Restaurant Classics

Master eggs over hard and poached by using a vinegar-assisted simmer for poaching about 3 minutes to a medium yolk, and by breaking yolks for even over hard cooking.

Master scrambled eggs by using gentle heat and a swirling motion to avoid browning, keeping them soft and fluffy. Stop cooking before serving, as eggs continue to cook off heat.

Learn to make a florentine omelet with bacon, onion, mushrooms, spinach, and sour cream, mastering egg texture, rolling, and pan control on gas or electric stoves.

Layer shredded potatoes in hot oil, season with salt, and fry to browning on both sides, using fresh potatoes preferred, but frozen acceptable, finishing with parsley.

Learn to make Joe's scramble with onion, garlic, ground beef, oregano, mushrooms, spinach, and eggs. Season evenly, saute, and cook just right before plating.

Learn to make a bacon and vegetable frittata by rendering bacon until crisp, sautéing mushrooms, onions, and spinach, then folding in tomatoes and cheese before finishing in a hot oven.

Poach eggs in a gently simmering pot with lemon juice or vinegar for whites set to medium. Toast the english muffin, warm deli ham, and finish with hollandaise.

sear a seasoned new york steak and caramelize onions with a splash of sugar and garlic, then reduce Guinness with the onions and serve on open-faced toasted bread.