Eggs: 100% Pasteurized- which is a process of partial sterilization, especially one involving heat treatment or irradiation, thus making the product safe for consumption and improving its keeping quality. Butter: 100% unsalted real butter Cheeses: American, cheddar, swiss, mozzarella, Monterey jack, pepper jack, gruyere (sharp swiss), parmesan, goat cheese, feta, bleu cheese crumbles, brie. All cheeses are pasteurized- which is a process of partial sterilization, especially one involving heat treatment or irradiation, thus making the product safe for consumption and improving its keeping quality. Hollandaise: Uncooked egg yolks, clarified butter, lemon juice, salt, and Tabasco. Shelf Life: 4 hours. Sausage Gravy: sautéed sausage, heavy cream, chicken stock, Montreal steak seasoning, and Cajun spices Grits: Stone ground white grits, water, butter, and salt Mashed potatoes: boiled red skin on potatoes, butter, salt and pepper, parmesan cheese, and heavy cream. Mac and Cheese: Penne pasta, gruyere cheese, parmesan cheese, heavy cream, and Panko bread crumbs on top Roux: Flour and butter cooked to a light, medium, or dark level used to thicken soups and sauces. Black Beans: Black beans, cilantro, cumin, garlic, raw white onion, salt, garlic, and butter Boiled Eggs: Eggs in shell and placed in boiling water until cooked fully. Soft Boiled: Cooked a little less where it's not fully cooked and served in the shell. Be sure to use exact recipe card when cooking for salad station as to not overcook and end with grey or green eggs. Basted Eggs: Egg out of shell, place in pan, cover with water or butter, and cover with lid to steam. Not flipped Scrambled eggs WITH CHEESE: Scrambled eggs with cheese MELTED INTO the egg, not on top.

Omelets: Three Eggs and real butter (Can do olive oil or non-stick spray upon request). Any omelet can be made EGG WHITE. • Omelets should never have BROWN unless requested very well done! • Should never have TUMORS, ingredients should be evenly distributed so each bite has all ingredients. We want the full experience for our guests. • Omelets should be the correct shape and size, do not rush and get sloppy, expo does not have time to clean up your mess or fix the shape of your omelet. • Omelets should never have any rips or tears.

Fried Eggs: Eggs out of shell, fried in real butter, and flipped.

OVER LIGHT: Cooked a little less than OE. NO BROWN ON EGG!

OE: whites are a little runny and yolk is runny. NO BROWN ON EGG!

OM: whites are fully cooked and yolk is runny. NO BROWN ON EGG!

OHard: whites and yolks are fully cooked yolk IS broken.

OW: whites and yolks are fully cooked yolk is NOT broken.

Poached Eggs: Eggs out of shell and placed in boiling water with a little vinegar, which keeps the yolk from separating from the white. WE NEVER PRE-POACH EGGS AND REHEAT LATER!

SOFT: whites are a little runny and yolk is VERY runny.

MEDIUM: whites are fully cooked and yellow is runny.

HARD: whites and yolk are fully cooked

Sunny side up eggs: Eggs cooked in a pan with whites fully cooked and yolks runny. This egg is NEVER FLIPPED so the eggs are presented with the yolks up like the sun.