What is so difficult about creating a good diner? The upper East side is plauged with mediocre restaurants, can we not at least expect someone to execute well some of the simplelest food to prepare? The Yorkville Diner joins the ranks other Upper East side coffe shops who cannot even cook breakfast properly. A recent brunch at the newly opened Yorkville diner included very underdone sunny side up eggs, a lump of bacon that was cooked while fused together and thus had varying degrees of doneness, home fried potatoes that tasted as if they had been boiled, cubed and sprinkled with paparika and chocolate milk that the kitchen was too lazy to mix. However, nothing could top the french toast that was ordered by someone else at my table. Two pieces of white bread appeard colored a day-glow yellow. Anyone familiar with the food service industry would immediately recognize this as the result of the kitchen using liquid egg product of the type sold by companies like Cargill that come frozen in bags or in cartons similar to those used for milk. It is disgraceful that the Yorkville Diner uses a product like this which has its place in the kitchens of public school cafeterias not in a neighberhood diner. One can only hope this restaurant is short lived.