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I just finished Mark's book and noticed he had logged eating an omlet at IHOP. I have Coeliac Disease (Gluten Intolerant) and discovered at IHOP they use wheat flour as a filler in their omlets and scrambled egg mix. If you want to avoid flour completely, you must order eggs fried. This can be the case with any given chain restaurant, especially fast food.
Oh, good grief! Is nothing safe? For a long time I stuck to eggs & burgers in restaurants, until I thought about breadcrumb filler, and now eggs go the same way? Cheap dolts!
I always thought it was weird on the menu that they congratulate themselves for putting pancake batter in the egg dishes. Just grabbed this from their menu online: Made with a splash of our famous buttermilk and wheat pancake batter for extra fluffiness. Gnarly! But at least they aren't hiding it.
The last time I was at IHOP, the menu stated that they add pancake batter to their omelets to make them fluffy. Err, ok... not having the omelet.
Also, in some cafeterias they use a processed egg product (liquid) which contains various vegetable oils as filler. Likely safe for Celiacs, but still not as good as a real egg.
I go to IHOP all the time, and they will upon request make omelets strictly from whole eggs and not the pre-prepared pancake batter mixture. To know for sure, you will notice that the omelets made with their batter mixture are a consistent yellow color throughout. Whole eggs are a lighter, white, marble color mix of the whites and yolks. Just ask, and they will do it for you. That is one fo the few places I can go and get a good Primal breakfast omelet that is big enough to fill me up.
At least they state it on the menu. Someone awhile back posted that Olive Garden had a habit of boiling their veg in the pasta water. And they have a gluten free menu. You'd think they'd be sensitive to that.
THey have fantastic tilipia holandaise there. THe steak tips are sugary (worchester sauce I think) but good.
[QUOTE=john_e_turner_ii;386022]I go to IHOP all the time, and they will upon request make omelets strictly from whole eggs and not the pre-prepared pancake batter mixture. To know for sure, you will notice that the omelets made with their batter mixture are a consistent yellow color throughout. Whole eggs are a lighter, white, marble color mix of the whites and yolks. Just ask, and they will do it for you. That is one fo the few places I can go and get a good Primal breakfast omelet that is big enough to fill me up.[/QUOTE]
What he said. I also have asked at IHOP for them to make the omelet w/o pancake batter. They were totally fine with it.
Carrie
[QUOTE=pangirl;385978]I always thought it was weird on the menu that they congratulate themselves for putting pancake batter in the egg dishes. Just grabbed this from their menu online: Made with a splash of our famous buttermilk and wheat pancake batter for extra fluffiness. Gnarly! But at least they aren't hiding it.[/QUOTE]
I too have asked for their omelets without the pancake batter and they are fine with it. Nowadays you have to read everything and ask questions in order to safeguard yourself.
but they're not cooking those omelets in butter or bacon grease, are they?