Cooking breakfast

Discussion in 'Professional Chefs' started by chefross, Apr 25, 2016.

  1. chefross


    Likes Received:
    Former Chef
    Breakfast is my favorite meal.

    I love to eat out for breakfast.

    I have been in many restaurants in my life and have come upon a variety of cooking methods.

    I am very curious about how many of you breakfast cooks use your products and how you prepare them.

    If any of you would care to chime in please do so.

    Here are a few criteria to consider:

    Are eggs done in a pan or on the flat top grill?

    Are omelettes done in a pan or are they flat, from being done on the flat top grill?

    Are  the omelettes nicely shaped and just done or are they brown and rubbery?

    Are the sausage links done in the microwave, or the French fryer, or on the grill, or in the oven?

    Sausages patties too?

    Are the hash browns real or Memorex? (meaning pre-formed, chemically preserved, etc...)

    Are they done on the flat top or in a saute pan, or in the French fryer?

    Are they seasoned?

    Are they BROWN and crispy or anemic and soggy

    Is the toast browned nicely, or burnt, or anemic, and limp?

    Are pancake/ Waffle batters made daily or are they tossed after each shift?
  2. seabeecook


    Likes Received:
    Professional Chef
    These answers are for my family camp. We feed anywhere from 75 to 300+ campers from three buffet lines (two meat and one vegetarian). Around 75% of our families come through the line in the first 20 to 30 minutes for a one-hour meal period. They drift in after the rush.

    All eggs are cooked on the flat top -- cooked to soft scramble, never more. Over easy, etc., when done, are also on the flat top.
    Flat top on even rarer occasions.
    All breakfast meats are baked in the oven. We will use the flat top in a pinch.
    I purchase a hash brown patty from US Foods.
    I purchase two breakfast potatoes. The hash brown patty is baked in the oven at high heat to brown and crisp. I also purchase par-cooked red diced potatoes. Those are browned on the flat top with onions and peppers and seasoned (salt, pepper, paprika).
    Browned and crispy, of course.
    Campers toast there own toast.
    We prepare two pancake batters from scratch. Since I generally dial it in closely, there's little leftover. The two are a yeasted hotcake, which ferments overnight in the walk-in. The other is a buttermilk hotcake with baking powder and soda. All ingredients are weighted for consistency. I don't have any waffle makers.
    Last edited: Apr 25, 2016
  3. capecodchef


    Likes Received:
    We're primarily breakfast serving it up from 7-2 every day. We're small at 40 seats, and do between 80- 300 covers per day. Slammin' Sundays. These are our particulars....

    All eggs done in pans except over-hard for breakfast sandwiches. All omelets done in a pan with ingredients added after the flip to go inside the fold. Little to no browning on the outside.

    Sausage link is a fat 2 oz. "Special Recipe" Hormel breakfast link with a nice spice. We poach to medium and then finish on the flattop. Same with local Italian sausage, and local Portuguese chourico. Local linguica gets grilled on the flattop. Our house made maple/sage turkey patty gets baked and then hits the flat top to order

    Our breakfast potato is a simple S&P and paprika, cubed red bliss that we cut, boil, and fry on the flat top. We have a hash brown upgrade where we use a shredded, skin-on, par cooked potato from our dairy supplier. We season them liberally, add caramelized onion, sauteed red pepper, and fresh parsley, eggs and a bit of flour to bind. Fry to golden crisp on the flat top. (We have no fryer)

    Toast sucks. Not the bread, we get that daily from Boston. Too many types, frankly. 14 in all if I include bagel types, and wraps. The toaster is the thing. Some breads stick to the conveyor on occasion, and burn to a crisp. It's the major bottleneck of the operation and it's a brand new $1200 Star Holman unit. Unless you're constantly fiddling with the controls, some breads go through once and are nicely toasted, and others, like English and bagels need to go through three times or more. We do butter it for the customer with Cabot unsalted, trying not to drown the bread and with an effort to make sure it's still hot.

    Pancakes, Waffles. We use quality mixes with quality nuts, fruits, compotes, and sauces as options. We don't find that day old batter is any worse than day one batter.

    Oh...the coffee is fair trade, organic, roasted down the road from us that we fresh grind by the pot. The OJ is fresh squeezed, as is the lemonade. Tazo teas. The iced coffee is cold brewed in house. The baked goods all done in house with the majority from scratch. Locally sourced, organic veggies and fruits whenever we can get them. We maintain a lush organic herb garden near our front door.  And we even use a little local sustainable seafood once in a while.
    Last edited: Apr 27, 2016