Name: PIP Deli
Address: Lorentzplein 2A, Haarlem, 2012 HG, NL
Telephone: 023 576 7395
Rating: 3.8

Netherlands

Haarlem

PIP Deli

Scrambled Eggs are a breakfast classic loved for their simplicity and comforting texture. Prepared by beating eggs and cooking them gently in butter or oil, they can range from soft, creamy curds to firm and fluffy mounds, depending on preference. Seasoned with a pinch of salt and pepper, and often enriched with cream, milk, or cheese, scrambled eggs are versatile and satisfying. They pair perfectly with toast, bacon, sausages, or fresh vegetables. Mastering the art of scrambled eggs is a culinary rite of passage, turning humble ingredients into a delicious, protein-packed start to the day.

Scrambled Eggs

Eggs Florentine is the brunch dish of poached eggs set on a bed of wilted spinach on a toasted English muffin and covered in hollandaise, the vegetarian member of the eggs Benedict family in which spinach takes the place of ham or bacon. The name follows the French kitchen convention in which "à la florentine" means served with spinach, a usage that goes back to the court cooks of Catherine de' Medici and has nothing to do with any dish eaten in Florence. Older French versions sit the eggs on creamed spinach and finish them with a cheese-enriched Mornay sauce under the grill; the hollandaise-and-muffin form is American, a twentieth-century hotel and diner adaptation, and it is now the standard reading of the name on brunch menus from New York to Sydney, usually offered alongside Benedict and the smoked-salmon Royale.

Each of the four parts is a separate job done to the minute. The spinach is washed, wilted in a hot pan with butter and a little garlic or shallot for under a minute, seasoned with salt, pepper and a scrape of nutmeg, then squeezed hard in a sieve so no water reaches the muffin; some kitchens stir in a spoon of cream, which brings it closer to the French original. The eggs are poached in barely simmering water with a splash of vinegar for about three minutes, whites fully set and yolks liquid, and drained on a cloth. The hollandaise is egg yolks whisked over gentle heat with a reduction of vinegar or lemon until thick, then clarified butter added slowly until the sauce is glossy and holds a ribbon; it is seasoned with lemon and salt and kept warm, not hot, because it splits above about 70°C. The muffin is split, toasted and buttered, the spinach piled on, the egg set on top and the sauce spooned over to coat.

Cut through the egg first: the yolk should run into the spinach and the muffin, and the white should be fully opaque. The spinach should be hot, seasoned and dry enough that the muffin stays crisp underneath, with a clear nutmeg note; the hollandaise should be thick, smooth, pale yellow and sharp with lemon, in a quantity that coats the egg without pooling across the plate. Mark down a muffin gone soggy under wet spinach, which is the most common fault, hard yolks, a hollandaise that is grainy, split, or so thick it sits like custard, a sauce that tastes only of butter with no acid, and a dish built on frozen spinach, which is grey and stringy and gives itself away. A hollandaise from a packet or a squeeze bottle is a failure on its own; a Mornay version is legitimate but should be named.

Eggs Florentine

Çılbır is the Turkish dish of poached eggs on garlic yoghurt, finished with butter that has been heated with Aleppo or red pepper flakes until it foams and turns red, and eaten with bread for breakfast or as a light supper. It has a documented Ottoman past: the word appears in fifteenth-century palace records as a general term for eggs cooked in water, and the yoghurt version is the one that survived into the Republic and onto the menus of Istanbul's breakfast places, where it now sits alongside menemen and sucuklu yumurta. Outside Turkey it has had a second life since the 2010s as "Turkish eggs" on brunch menus from London to Melbourne, often with the yoghurt whipped with feta and dill, which is a different and softer dish. The original is three things on a plate, and each has to be right.

The yoghurt is thick, full-fat and at room temperature, beaten smooth with a crushed garlic clove and salt; cold yoghurt straight from the fridge sets the butter and makes the plate taste of nothing. The eggs are poached in barely simmering water with a splash of vinegar for about three minutes, so the white is fully set and the yolk runs, then drained on a cloth. The butter is the step that goes wrong: it is melted in a small pan, the pepper flakes are added, and it is heated only until it foams and the flakes colour the fat, which takes seconds; longer and the pepper turns bitter and the butter browns. Some cooks use pul biber, some Urfa pepper for a darker, smokier note, and a few add a little dried mint. The eggs go on the yoghurt, the red butter is spooned over so it pools in the yoghurt and runs down the sides, and the plate goes out with warm bread.

Cut the egg first: the yolk should flood into the yoghurt and the white should be fully opaque with no raw jelly. The yoghurt should be thick enough to hold a spoon mark, mildly sour, with the garlic present but not raw-hot, and the butter should be bright red, lightly spiced and fragrant, not brown or acrid. Together on the bread the three should taste richer than any of them alone. Mark down a cold plate, hard yolks, watery or thin yoghurt that has been loosened with water or milk, butter that has been overheated to a brown sludge, pepper flakes that are scorched, and the brunch versions where feta, dill, chilli oil or dukkah are piled on to the point where the egg and yoghurt are lost. One egg is a snack; two is the dish.

Çilbir

A patty of ground beef cooked on a flat griddle or over a grill, served in a soft round bun with some combination of onion, pickle, lettuce, tomato, cheese and sauce: the burger has been built that way for over a century, and most of what goes wrong with it still happens at the griddle. It is an American dish with a German-sounding name: the Hamburg steak, a seasoned patty of chopped beef, was on menus in New York by the 1870s, and the bun arrived somewhere in the Midwest around the turn of the twentieth century. Several towns and fairs claim the first one and none can prove it. What is not in dispute is that White Castle in Wichita standardised the small griddled patty in 1921 and that the drive-in chains of the 1940s and 1950s made it the most widely eaten sandwich on earth. On BiteCritic the burger is rated as a dish, so a smashed diner patty and a thick pub burger are judged by the same questions: meat, cook, bun, balance.

The meat decides most of it. Chuck at roughly twenty percent fat, coarsely ground and handled as little as possible, gives a loose patty that stays juicy; lean mince packed hard turns into a dry puck. Seasoning is salt and pepper on the outside just before cooking, because salt worked through the mince tightens it like sausage. The two methods produce different burgers. On a hot flat-top the patty is smashed thin for the first thirty seconds so the whole face browns into a crust, cooked two to three minutes a side and flipped once; over a grill a thicker patty is left alone until it releases, then flipped once and taken off between 55 and 60°C at the centre for medium. Cheese goes on for the last minute under a lid or a splash of water so it melts. The bun is toasted cut-side down in the fat.

Pick the burger up before you judge it: it should hold together and not slide apart, and the bun should be soft enough to compress but not collapse. The crust on the patty is the first thing to look for; a grey, steamed surface means a cold or crowded pan. Inside, pink is right for a thick patty and irrelevant for a smashed one, which is cooked through by design. The bun should be warm and toasted, never cold or stale, and the ratio matters more than the size: a tall tower that needs a skewer is a presentation choice, not a better burger. Mark down dry meat, a patty that tastes mainly of seasoning mix, cold cheese sitting unmelted on top, soggy bread from untoasted buns or too much sauce, and lettuce doing the structural work. Fries are a side, not part of the score.

Burger

Warm Oatmeal is a wholesome and comforting breakfast staple that provides nourishment and warmth. Made from rolled or steel-cut oats simmered in milk or water, it develops a creamy, soothing texture that is easy to digest. It serves as a perfect canvas for a variety of toppings, from fresh berries and sliced bananas to nuts, seeds, and a drizzle of honey or maple syrup. A pinch of cinnamon or nutmeg can transform it into an aromatic delight. Whether enjoyed on a chilly winter morning or as a quick, energy-boosting meal before a workout, Warm Oatmeal is timeless in its appeal and health benefits.

Warm Oatmeal

American pancakes are small, thick, leavened griddle cakes, ten to fifteen centimetres across and a centimetre or more high, made from a batter of flour, milk or buttermilk, egg, melted butter, a little sugar and baking powder or soda, cooked on a flat-top and served in a stack with butter and maple syrup. The thickness is the whole difference from a French crêpe or a Dutch pannenkoek: chemical leavening makes the batter rise on the griddle into a soft, open crumb, and the stack of three is the standard diner order, with bacon, sausage or eggs alongside at breakfast. They descend from the griddle cakes of colonial New England, where cornmeal johnnycakes came first and wheat flour pancakes followed, and the name "flapjack" and "hotcake" survive regionally for the same thing. Buttermilk pancakes, where the acid reacts with baking soda, are the diner and home standard; blueberry, chocolate chip and banana are the common additions, folded in or dropped onto the raw top.

The batter is mixed as little as possible: the dry ingredients in one bowl, the wet in another, combined with a few strokes and left lumpy, because overmixing develops gluten and gives a tough, flat cake. It rests for ten minutes so the flour hydrates and the leavening begins to work. The griddle is medium-hot, about 190°C, lightly buttered or oiled; a ladle of batter goes down and is left alone until bubbles form across the surface and the edges look dry, around two minutes, then flipped once and cooked for another minute. A pancake flipped twice or pressed with the spatula loses its rise. A fluffier result comes from separating the eggs and folding in whipped whites, which is how the thick Japanese-style soufflé pancake is made; a thinner, crisper edge comes from more butter on the griddle.

A good pancake is evenly golden on both faces with no pale centre or dark ring, tall, and springs back slightly when pressed; the inside is soft, moist and uniformly open, with no gummy layer near the base and no raw-batter taste. It should taste of butter and a little salt with the sweetness coming from the syrup, not the batter. Mark down a flat, dense pancake from overmixed or old batter, a rubbery one from too much egg, a pale greasy one from a cool griddle, scorched spots from a hot one, a stack that has gone soggy under the lid while waiting, and pancake syrup made from corn syrup and flavouring passed off as maple. Whipped cream and fruit are a dessert; at breakfast they should be optional and listed as such.

American pancakes

Just a normal, classic burger with a nice meat taste.
The bun was good and hot when it was served. 

why the chips? It would be great to have some french fries.

The taste was nice but it was not warm enough for me, I did not like sunflower and pumpkin seeds as it does match with salty food for me, more red fruits would be better match. 

Scrambled eggs

Yumurta beklentimi karşıladı, ekmek yeterince iyi kızarmıştı, salata sosu lezzetliydi, porsiyon yeterliydi

The eggs were overcooked not poached egg at all.  Pita breads were warm and fresh. But this course is all about eggs so it disappointed me.

Eggs florentine with ham.

A fresh and solid start to the day. The spinach had a nice lemony touch and felt really fresh. One of the eggs was slightly overcooked, but overall they were good. Hollandaise sauce was rich and flavorful, paired well with the thick slice of bread. A satisfying breakfast plate.

PIP Deli

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