Food truck breakfast event, cooking large volume of eggs quickly

Discussion in 'Professional Catering' started by lazizaaugusta, Sep 13, 2014.

  1. lazizaaugusta

    lazizaaugusta

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    I have a Mediterranean food truck and we will be doing a large event where we were asked to prepare breakfast. We decided on breakfast burritos, but the problem is how to prepare a large amount of eggs quickly to keep in a hot table.  I was thinking whisk eggs, season and put in a full pan either in the oven and stir occasionally, or just put the whole pan on the chargrill and keep stirring.  As far as equipment, I have a brick and mortar restaurant with 36" chargrill, 4-eye burner range with standard oven.  Food truck has 24" chargrill, 2-eye burner, and steam table. 

    Any advice would be great!  thanks! 
     
  2. chefbuba

    chefbuba

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    davehriver likes this.
  3. chefross

    chefross

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    I second the motion.

    Quick, easy, and foolproof
     
  4. lazizaaugusta

    lazizaaugusta

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    Aside from ease of prep, how is this better than cracking eggs and cooking in a skillet? Do they last better in a warmer?
     
  5. meezenplaz

    meezenplaz

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    Looking for a better method than cracking eggs into a skillet wasn't your question.
    You asked how to prepare a large aount of eggs quickly and hold. IMO WLE's is the right answer.

    Doesn't matter the cooking method really, the trick to holding eggs a while for service
    is to not overcook them--I cook to the point where they're still a bit shiny. Then
    they hold well in chaffers for serving or stuffing things.
     
  6. chefross

    chefross

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    You know I really hate it when you go to a hotel and they serve eggs that have been sitting in the steamtable for so long, they become one giant mass.
     
  7. panini

    panini

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    @LazizaAugusta,

    I'm not quite sure why you wouldn't  premake the burritos and keep them warm. It's a huge seller down here on the trucks and they are already prepared. The flavors and the cheese meld together.

    On a second note, 40 yrs ago on the hot side I use to have the cooks scramble soft and add a little warm 1/2 and 1/2 or heavy cream when they stirred. It kept them a little nicer and they didn't green. Please, no one scream at meLOL this was a long tome ago when eggs weren't in a bagLOL
     
  8. chefedb

    chefedb

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    Try using the pasteurized eggs in the plastic bag  they hold up better then fresh craked. Don't get rubbery  and retain both color and flavor. Great for volume users.
     
  9. meezenplaz

    meezenplaz

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    Yes it's pretty common and I see two reasons for it:

    First they probably cooked the eggs "just perfect" and put them out, which is way overdone

    for sitting around any length of time.

    Second, they failed to fluff them now and then, so after an hour or so if you want eggs you have to

    use the spoon to slice out a "brick",  like portioning brownies.  UN-appealing.

    And in addition to keeping them presentable and soft, fluffing also keeps them from drying out

    in the holding heat. Which brings up another point--if in chaffers I learned to use only ONE sterno

    under eggs, or use low heat or insulate pan with steam table. Otherwise they WILL continue cooking

    to the brick-stage.
    When I would serve say 100 people, I made up about 25 or 30 burritos ahead of time, then as those

    were depleted, began making more "in the background", where guests could see fresh food being

    made for them. And youre right--the cheeses fuse flavors much better when "wedded" for a while.

    And I too used half and half in scrambled when available.

    As to greening, isn't that a reaction to metal? Seems to me bare aluminum is especially bad, and if

    anything acidic gets anywhere near stainless even, all kinds of mutations can occur.
    A really great idea actually, with people so egg-conscious these days, using a pasteurized product would

    be a great selling point and put guests at ease about all those eggs "sitting out"......

    "Well ma'am no I'm not worried about it, we use a pasteurized product for added safety." 

    I'm just sayin'....
     
    Last edited: Sep 19, 2014
  10. kuan

    kuan Moderator Staff Member

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    Use the bag eggs but use a large pan to cook them 20 burritos at a time.  This saves cracking the eggs.  If you don't like those eggs then, uhm, you can crack them the cheater way.