Build out and Egg service for local bagel shop - need input

Discussion in 'Professional Chefs' started by Jimmai, Jan 22, 2018.

  1. capecodchef

    capecodchef

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    I must be dense as I still fail to see the problem in teaching anyone how to scramble an egg in a pan, or breaking the yolk and flipping a fried egg to over hard, also in a pan. Problem solved...freshly made egg sandwiches.
     
  2. mgm0

    mgm0

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    problem is adding a kitchen guy in the back or not, you'll need the equipment either way if you do eggs.

    Sous vide and a blowtorch could get you perfect 60(or whatever you want) eggs without going to the kitchen, but it needs some skill to figure how to set it up and train the staff on it. Eggs cook in about an hour and can hold for about 2 easy, on the shell to simplify things. After that hard boil them or make a spanish tortilla, whatever you do don't keep them. Go in all the way.

    or get the kitchen guy. Either way keep em fresh and they will sell.
     
  3. chefwriter

    chefwriter

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    I'm with capecodchef. I don't see the challenge either. A burner of some sort, a pan and an egg. You can get a rectangular electric griddle sold at Target and other stores if you want to do more than one egg at a time.