Diner lingo
Adam & Eve on a log: two poached eggs with link sausage
Adam & Eve on a raft: two poached eggs on toast
Adam & Eve on a raft & wreck 'em: two scrambled eggs on toast
Birds in a nest: a fried egg on toast with a hole cut out of the center
Break it and shake it: add egg to a drink
Cackle fruit/Cackleberries: eggs
Cackleberries out west: western omelette
Chicks on a raft: Eggs on Toast
Cowboy Western: a western omelette or sandwich
Cowboy with spurs: western omelette with french fries
Drop two: two poached eggs
Drown the kids: boiled eggs
Eggs up: two eggs fried on one side, unflipped with unbroken yolks which are generally runny (i.e. sunny side up) see also
Fry two, let the sun shine
Egg o' Biscuit: biscuit with egg
Flop two: two fried eggs, over easy
Flop two, over easy: fried eggs, flipped over carefully, with the yolk very runny
Flop two, over medium: fried eggs, flipped over, with the yolk beginning to solidify
Flop two, over hard: fried eggs, flipped over, with the yolk solid all the way through
Four on two over easy: Two orders of eggs over easy
Hamlet's Problem: a Danish and 2 poached eggs with hot sauce
Hatching it: a fried egg on toast with a hole cut out of the center, see also
Birds in a nest
Hen fruit or hen nuts: eggs (sometimes boiled eggs)
LEO: lox, eggs and onion, usually served as an omelete. Common in New York City.
Pope Benedict: an eggs benedict
Throw One, Throw Two, etc.: to "throw" an egg (2 eggs, 3 eggs etc.) onto the grill (as in "Throw two Over Easy)
Wreck 'em: scrambled eggs
History
The origin of the lingo is unknown, but there is evidence suggesting it may have been used by waiters as early as the 1870s and 1880s. Many of the terms used are lighthearted and tongue-in-cheek and some are a bit racy or ribald, but are helpful mnemonic devices for short-order cooks and staff. Diner lingo was most popular in diners and luncheonettes from the 1920s to the 1970s.
