Trivia
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Notes
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Lee Anne scouted out Lou Mitchell's with production several weeks beforehand. She had to hold down the line for two hours on the egg station to see how she fared. She found the trickiest part was not the fact that there was only one burner to fry the eggs (as the rest of the grill was mostly covered by hash browns, bacon and sausage), but the fact that they used small eggs and a lot of short order lingo. She found the key to success was to have a bowl full of cracked eggs ready for use, saving her time when she began cooking each order.
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