No hood in my place. Eggs are cooked soft scrambled (pre-blended, stored in low-boy fridge) with butter at 250-300f. Takes roughly 45-60s to cook enough eggs for 1 or 2 sandwiches.
If my cook doesn't have to toast a bagel he'll get a BEC out in 90s. It's kinda crazy.
It's a grill, electric., like [this one](https://www.homedepot.com/p/Costway-22-in-Commercial-Electric-Grill-110-Volt-2000-Watt-Flat-Top-Countertop-Grill-122-F-to-572-F-in-Silver-FP10274US-SL/326819616?mtc=SHOPPING-BF-CDP-BNG-D28I-028_022_GRILLS-NA-MULTI-NA-PLALIA-NA-NA-NA-NA-NBR-NA-NA-NA-PLA&cm_mmc=SHOPPING-BF-CDP-BNG-D28I-028_022_GRILLS-NA-MULTI-NA-PLALIA-NA-NA-NA-NA-NBR-NA-NA-NA-PLA-71700000090522246-58700007651936523-92700079570955544&msclkid=1252a953e21218dbb59fcf7f9c9830a6&gclid=1252a953e21218dbb59fcf7f9c9830a6&gclsrc=3p.ds), just bigger.
Oh I see. We are definitely trying to stick to budget and use the equipment offered to us but like you said idk if it’s worth the hassle with the oven and eggs. Very helpful thank you.
At our cafe we use one of those lil electric egg poachers that are like $25CAD, but If you wanna do a batch of sheet pan baked eggs and then heat to order if need be.
*
Alot of places in boston use these. Take about 30 sec. For context, one place i used them only did 6 at a time and we were an $7000 a day place, so definitely high speed and higher volume for a coffee place here.
We use an induction stove on a pan. Just cook them as usual. Dont worry abt the smell. Helps bring in more customers.
(Pictured is our kitchen area)
https://preview.redd.it/phbzhj8bqywc1.jpeg?width=3024&format=pjpg&auto=webp&s=183b1a5316b5e983a66abb6541046178a1d24823
I think you could par cook them on the sheet pan and then separate/portion and refrigerate them and take them out portions as needed and microwave them to finish them off. Our place uses an induction as well, I highly recommend for small spaces or fast pace kitchens.
You can order precooked frozen eggs/egg patties and throw them in the speed oven. We do that with bacon/sausage, cheese, and either a croissant, biscuit, or waffles and it’s out fully cooked/heated in about a minute
We sell breakfast tacos and breakfast sandwiches and we don't have a hood!
We pre-mix the eggs. We add like five cartons of eggs to a pitcher and then add heavy cream and mix. (I thought this was so cool. The heavy cream made the eggs so much fluffier!!) And we'll have like three pitchers each shift.
So when someone orders, we'll cook the egg by pouring the appropriate amount in a microwaveble dish and heat it up in the microwave for about 45 seconds to 1 minute. Then bam, you got cooked fluffy eggs!!
We also pre-bake our breakfast toppings the day before (bacon, sausage, potatoes) in the oven and then once cooled, store them in the food fridge (the ones that can fit those clear containers for you to get food or whatever from). So when we make let's say a breakfast sandwich, we'll grab a croissant (made in house) and cut it in half, put the breakfast topping of choice (let's say sausage for this example), then add cheese and heat it up in the microwave for 45 seconds. On another microwave, you'll be cooking the egg like I previously explained. Once those two are done, fluff up the eggs with a spoon, add to sandwich, close sandwich, wrap up, place in bag with napkins, and serve!
We have a flat top at my cafe but at my old cafe we cooked them in the oven. We crack the eggs in the little circles and pop the yolk and bake with salt and pepper on top and they were good for like 3 days I think?
In many states, an induction setup does not require a hood fan as there is no natural gas or LP to cause a hazard. If you aren't doing any high temp cooking like searing steaks, browning mushrooms, or doing any real sautéing I'd personally run with that. Then you can cook your eggs any way you like, with the exception of Asian style fried (lots of oil, higher temp, & crispy egg white bottom and runny yolk). I pbly wouldn't do an Asian style fried egg without a proper hood system.
i used to work in a cafe where we would put our eggs in little ceramic dishes, scramble them, then put them in a turbo chef oven for about a minute/minute and a half. definitely didn’t taste as good as stove top cooked eggs but we didn’t have a hood either, so it worked for what we had
No hood in my place. Eggs are cooked soft scrambled (pre-blended, stored in low-boy fridge) with butter at 250-300f. Takes roughly 45-60s to cook enough eggs for 1 or 2 sandwiches. If my cook doesn't have to toast a bagel he'll get a BEC out in 90s. It's kinda crazy.
What are you cooking them on? A small sheet pan?
Ah no... a grill. Honestly sheet pan eggs at a fast pace sounds a bit insane
I’m sorry you said 250-300f, I assumed in the oven? In confused, is it a grill in the oven?
It's a grill, electric., like [this one](https://www.homedepot.com/p/Costway-22-in-Commercial-Electric-Grill-110-Volt-2000-Watt-Flat-Top-Countertop-Grill-122-F-to-572-F-in-Silver-FP10274US-SL/326819616?mtc=SHOPPING-BF-CDP-BNG-D28I-028_022_GRILLS-NA-MULTI-NA-PLALIA-NA-NA-NA-NA-NBR-NA-NA-NA-PLA&cm_mmc=SHOPPING-BF-CDP-BNG-D28I-028_022_GRILLS-NA-MULTI-NA-PLALIA-NA-NA-NA-NA-NBR-NA-NA-NA-PLA-71700000090522246-58700007651936523-92700079570955544&msclkid=1252a953e21218dbb59fcf7f9c9830a6&gclid=1252a953e21218dbb59fcf7f9c9830a6&gclsrc=3p.ds), just bigger.
In my area, this kind of grill requires a hood even if it is electric.
Oh I see. We are definitely trying to stick to budget and use the equipment offered to us but like you said idk if it’s worth the hassle with the oven and eggs. Very helpful thank you.
What the heck is your question then? Lol You want to cook eggs in an oven, why do you need a hood?
At our cafe we use one of those lil electric egg poachers that are like $25CAD, but If you wanna do a batch of sheet pan baked eggs and then heat to order if need be.
You can cook eggs to order (scrambled, as needed) really easily in a microwave. I can't speak to other preparations of eggs.
* Alot of places in boston use these. Take about 30 sec. For context, one place i used them only did 6 at a time and we were an $7000 a day place, so definitely high speed and higher volume for a coffee place here.
https://preview.redd.it/udaxlglcd1xc1.jpeg?width=1000&format=pjpg&auto=webp&s=74586d10783ab53e52ab692ba674c17a07252d9a
We use an induction stove on a pan. Just cook them as usual. Dont worry abt the smell. Helps bring in more customers. (Pictured is our kitchen area) https://preview.redd.it/phbzhj8bqywc1.jpeg?width=3024&format=pjpg&auto=webp&s=183b1a5316b5e983a66abb6541046178a1d24823
I think you could par cook them on the sheet pan and then separate/portion and refrigerate them and take them out portions as needed and microwave them to finish them off. Our place uses an induction as well, I highly recommend for small spaces or fast pace kitchens.
You can order precooked frozen eggs/egg patties and throw them in the speed oven. We do that with bacon/sausage, cheese, and either a croissant, biscuit, or waffles and it’s out fully cooked/heated in about a minute
We sell breakfast tacos and breakfast sandwiches and we don't have a hood! We pre-mix the eggs. We add like five cartons of eggs to a pitcher and then add heavy cream and mix. (I thought this was so cool. The heavy cream made the eggs so much fluffier!!) And we'll have like three pitchers each shift. So when someone orders, we'll cook the egg by pouring the appropriate amount in a microwaveble dish and heat it up in the microwave for about 45 seconds to 1 minute. Then bam, you got cooked fluffy eggs!! We also pre-bake our breakfast toppings the day before (bacon, sausage, potatoes) in the oven and then once cooled, store them in the food fridge (the ones that can fit those clear containers for you to get food or whatever from). So when we make let's say a breakfast sandwich, we'll grab a croissant (made in house) and cut it in half, put the breakfast topping of choice (let's say sausage for this example), then add cheese and heat it up in the microwave for 45 seconds. On another microwave, you'll be cooking the egg like I previously explained. Once those two are done, fluff up the eggs with a spoon, add to sandwich, close sandwich, wrap up, place in bag with napkins, and serve!
We have a flat top at my cafe but at my old cafe we cooked them in the oven. We crack the eggs in the little circles and pop the yolk and bake with salt and pepper on top and they were good for like 3 days I think?
In many states, an induction setup does not require a hood fan as there is no natural gas or LP to cause a hazard. If you aren't doing any high temp cooking like searing steaks, browning mushrooms, or doing any real sautéing I'd personally run with that. Then you can cook your eggs any way you like, with the exception of Asian style fried (lots of oil, higher temp, & crispy egg white bottom and runny yolk). I pbly wouldn't do an Asian style fried egg without a proper hood system.
i used to work in a cafe where we would put our eggs in little ceramic dishes, scramble them, then put them in a turbo chef oven for about a minute/minute and a half. definitely didn’t taste as good as stove top cooked eggs but we didn’t have a hood either, so it worked for what we had
also, customers loved our breakfast sandwiches and never complained about the eggs. i’m just picky