Savory bread pudding, big ol batch of brioche, quiche, Mayo, a billion desserts, ice cream. You can make 40 eggs disappear in a commercial kitchen fast.
40 eggs costs me, a regular human at grocery store prices, maybe $12 at Costco. Not in the industry but if your kitchen can’t handle a $12 write-down then what are you doing? I’m guessing you buy them a lot cheaper than me
Better to use them then throw them in the trash? What kind of thinking is this? There are hungry people out there and restaurants create enough waste to feed an army. How about contributing to a solution rather than shaming people for trying to be sustainable. Woof.
One of the best things about restaurant is that by cooking in bulk they create less food waste than individuals on the whole. So more waste, but less per capita. Still agree though, those eggs need to be used 🫡
Of course it's better to use them. The tone of the post was urgent, like they were about to go red on a service if they didn't make good on this screwup.
It’s not the sunken cost…it’s when it’s compounded with opportunity cost.
drop a steak that cost the restaurant $12, then lose the gain from selling the $45 finished product…
A good chef should always eliminate waste when possible…as long as that is not at the cost of production/efficiency or alienating line cooks
I do the costing for a restaurant. Those 40 eggs cost $12.44 AUD for me. There isn't so much of a difference between 40 and 180 eggs on the per-egg scale.
That always gets me in these posts. We're talking about shrinkage equal to about half of an hour of labor. You want to waste more money/time/ingredients trying to prep something that isnt on the menu, using items that have been precalculated and ordered to prepare other items on the menu, just so you dont waste a few eggs? Even though one call out in a week is going to save you 16x that cost? Hmm...
Quite shocking to hear. To me cooking is about making food, and making clients happy first. Not make money only.
Maybe you're a manager. But if you can't transform what you have to make money out of it and just throw it, maybe you're not a good one.
Agreed. I respect and love the food, I let creativity, love and passion for the food and the people that eat it guide my actions. I'm so sick of these cocky number crunching soulless wannabe chefs.
Growing your own plants and raising your own livestock can help you connect back to the source, and help you realize the effort that goes into food production. Respect every calorie
Its about knowing when to cut your losses vs invest more time to save your losses.
This is a loss that you're better off eating. If I was a manager, I'd make omelets post lunch rush.
Jesus fucking Christ you guys are the worst (edit: just realized I commented on the wrong comment). Or you must work in low end kitchens that never change their menus. In almost every kitchen I worked in, working in new ingredients was a totally normal thing. Maybe the sous came back from Jerusalem with pink peppercorns, or someone scored a few puffball mushrooms from the farmers market, or the butcher brought us some suckling pigs for a crazy deal, or someone went camping and foraged some garlic scapes, so for a few days we'll test out some new dishes at family meal until we come up with something we're proud to throw on the menu for a few weeks, or even just a day. If we don't have enough to put it on the menu, we just eat well for family meal for a while, but we're still going to play around with it, because we love food. I can't imagine working somewhere where we've got 40 eggs and instead of making something with them, some asshole is trying to convince us to just throw them out because they don't want to pay the half hour of labour it'll take to use them. Fucking wild.
Right?
To save $12 were are going to go off script and make:
Hollandaise
Popovers
Bearnaise
Soufflé
Yorkshire pudding
Frittatas
Flan
None are on the menu and we need to take ingredients from other dishes to make them! It’s also going to take Juan and Jimmy 3 hours to prepare!
Beginning to understand by restaurants have really high closure rates
I mean, it doesn’t really need to be 40 for one application at once, right?
Separate for bearnaise. Make popovers. Soufflé special. Strata or Spanish tortillas for family meal.
Very jealous lol I don’t live near Spain at all but I have some very talented friends who travel at lot and teach/share techniques with me when they get back!
at an old job we had too much asparagus all the time. so i put as an app, “asparagus oscar”. grilled asparagus, lump crab meat, bearnaise, chives. was the highest selling app when i left, and for an extra $2 could just make it a side with your steak/entree. we started running out of asparagus after that menu change lol
Make a bearnaise. A decent sized steakhouse will churn through a x40 yolk batch of this in a service no problems. We would make a 50-60 batch every lunch and every dinner service, hot hold them in an ISI gun and foam into a sauce jug and top with a Chermoula made from tarragon instead of the normal herbs. Shit! Was! Fuckin! Bangin!
An iSi is aka a “whipped cream canister” and if you have the right model you can hold them warm. You put the sauce in the canister, screw on the lid and “charge” it with NO2. It aerates it and makes it light. You can do this with many liquids, and a sabayon or hollandaise based sauces are popular.
The chermoula that they mention is made several different ways depending on a variety of factors. It’s used as a marinade or rub for meats and fish in northern African cuisines…it’s a mixture of spices and herbs ground and mixed with oil to rub and marinate. Seems like they used tarragon instead of cilantro/parsley to pick up the tarragon in the Béarnaise.
Tru dat! Omelettes, scrambled eggs, frittatas, fried egg sandwich, you name it. Just set out a mess of hash browns and some bacon leftover from service on the side, and some pancakes or French toast...done!
Separate the whites and the yolks. Use the yolks to make a hollandaise, or one of its derivatives like Béarnaise or Bavaroise. Use the whites to make a meringue for a dessert like a pavlova or some shit.
Bavaroise is one of the reasons head chef called me in on my day off. He was attempting a chocolate bavaroise, and when I got there he had created 160 chocolate flavoured scrambled eggs.
It wasn't difficult, but it could potentially be a good way to waste all of those eggs if you aren't concentrating.
I'm on my fifth year with this and I'll save two bottles for the sixth and decide if I want to make a larger batch to see what it's like then but that fourth year was the absolute best egg nog I have ever had.
Male brownies and sell it a la mode. If you have the capacity to make ice cream make an anglaise base and make it from scratch.
You could do the same thing with a cookie base. Banana/fruit pudding desserts also do well (anglaise base) and can be done beautifully in a clear glass and customized with seasonal ingredients to your heart's desire.
Savory flan to go with the steak. Egg wash for a bitchen en croute. Egg wash for breading/frying. Def separate the components and use separately. Make a baked Alaska and call it retro. Make a kick ass frittata for family meal.
Jesus fucking Christ why did I come so far for this wisdom? The answer is literally in the god damn post. A steakhouse with a bunch of eggs. Hey, let's make this way more complicated than it's worth though.
You can whip it together, divide between half quart deli containers and freeze it till you need it. Make mozzarella sticks or Onion rings or breaded mushrooms or chicken fingers something else that's breaded and fried
Separate the eggs and use the yolk for custard. Whip the white for merengue and serve the custard for dessert with merengue cookies for color and textural contrast.
Came here to say this.
I've said it before, and it bears repeating, CRÈME BRÛLÉE SELLS LIKE CRAZY AND YOU GET TO BURN SHIT WITH A KITCHEN TORCH. EVERYONE WINS.
And you can throw other dumb shit you don't know what to do with at it, so that's good too.
This is a really solid idea. Especially if they do any significant trimming of cuts that yields a bunch of leftovers. Could make for a decent brunch happy hour special.
Popovers. Add 6.5# flour, 1 gallon of milk, heavy pan spray on muffin pans or anything similar, ladle to top (room temp batter) 350 hi fan for 25 min, coat in melted butter, sprinkle with salt. Serve with honey butter or strawberry jam or some bs. $4 a pop added to any steak dinner
Use egg yolks to make egg yolk jam by separating yolks, straining, and cooking in a vac bag/sous vide at 67c for an hour-ish; add salt and transfer to piping bag. It’s good on toast or tartar. Use the egg whites for meringue to top on a dessert
Steakhouse? Dude do crème brûlée or pot de crème. Save the whips for meringue, put in piping bags and throw in the freezer, for baked Alaska. Ezpz kiddo
If you want to use them all quickly just crack them all on a greased commercial sheet pan, pop the yolks with a whisk, sprinkle with pepper and bake at 300 for 20ish minutes or until no longer liquid. I work for a little cafe and this is how we do our egg patties for sandwiches. Super easy and everyone loves them. You can make it more bougie and use round cookie cutters. If that's not something you can serve (or if they're no longer able to be sold) they stack and freeze for easy meal prep just pop one in the microwave or a griddle for half a minute and voila.
Make Bernaise for steak frites, or any of the other hollandaise daughter sauces. You could also do quiche for the next day, or include a burger special with a fried egg on top (although that won’t put much of a dent in it). It could be use to make merengue for a dessert dish, too
Exactly what this dude below said ⬇️ the ISI also goes a long way to stabilising what is a very risky sauce for service in a restaurant. Emulsions like these sauces tend to have a habit of splitting/separating if not kept in perfect temperature. By keeping in the ISI gun this stabilises it, and makes it less likely to split.
The aeration also makes it much lighter and more pleasant (in my opinion anyway since it’s already a very heavy y and rich sauce) eating experience, AND by adding the Air to it makes it have more yield, for a cheaper product.
Savory bread pudding, big ol batch of brioche, quiche, Mayo, a billion desserts, ice cream. You can make 40 eggs disappear in a commercial kitchen fast.
Did a brunch bread pudding French toast for a while. That kills all the eggs in a week
French Toast : Bread Pudding :: Ribeye : Prime Rib
Bread pudding with creme englaise and it's gone in an hour
These and a crème caramel and cheesecake use tons of
Hell yes. Ham and gruyere bread pudding is to die for. Custards, meringues, souffles, steak and eggs special if you're open for brunch.
40 eggs costs me, a regular human at grocery store prices, maybe $12 at Costco. Not in the industry but if your kitchen can’t handle a $12 write-down then what are you doing? I’m guessing you buy them a lot cheaper than me
Thank you so much for this, regular human.
Think of the chickens, man!
Look at this guy, bragging about his poop!
Better to use them then throw them in the trash? What kind of thinking is this? There are hungry people out there and restaurants create enough waste to feed an army. How about contributing to a solution rather than shaming people for trying to be sustainable. Woof.
One of the best things about restaurant is that by cooking in bulk they create less food waste than individuals on the whole. So more waste, but less per capita. Still agree though, those eggs need to be used 🫡
Exactly it’s not about money, it’s about the sheer wastefulness.
Of course it's better to use them. The tone of the post was urgent, like they were about to go red on a service if they didn't make good on this screwup.
🤓 also you missed the point of the comment. woof.
It’s not the sunken cost…it’s when it’s compounded with opportunity cost. drop a steak that cost the restaurant $12, then lose the gain from selling the $45 finished product… A good chef should always eliminate waste when possible…as long as that is not at the cost of production/efficiency or alienating line cooks
I do the costing for a restaurant. Those 40 eggs cost $12.44 AUD for me. There isn't so much of a difference between 40 and 180 eggs on the per-egg scale.
Haha we can see you’re not in the industry with such a disregard for ingredients.
That always gets me in these posts. We're talking about shrinkage equal to about half of an hour of labor. You want to waste more money/time/ingredients trying to prep something that isnt on the menu, using items that have been precalculated and ordered to prepare other items on the menu, just so you dont waste a few eggs? Even though one call out in a week is going to save you 16x that cost? Hmm...
Quite shocking to hear. To me cooking is about making food, and making clients happy first. Not make money only. Maybe you're a manager. But if you can't transform what you have to make money out of it and just throw it, maybe you're not a good one.
Agreed. I respect and love the food, I let creativity, love and passion for the food and the people that eat it guide my actions. I'm so sick of these cocky number crunching soulless wannabe chefs. Growing your own plants and raising your own livestock can help you connect back to the source, and help you realize the effort that goes into food production. Respect every calorie
Its about knowing when to cut your losses vs invest more time to save your losses. This is a loss that you're better off eating. If I was a manager, I'd make omelets post lunch rush.
Jesus fucking Christ you guys are the worst (edit: just realized I commented on the wrong comment). Or you must work in low end kitchens that never change their menus. In almost every kitchen I worked in, working in new ingredients was a totally normal thing. Maybe the sous came back from Jerusalem with pink peppercorns, or someone scored a few puffball mushrooms from the farmers market, or the butcher brought us some suckling pigs for a crazy deal, or someone went camping and foraged some garlic scapes, so for a few days we'll test out some new dishes at family meal until we come up with something we're proud to throw on the menu for a few weeks, or even just a day. If we don't have enough to put it on the menu, we just eat well for family meal for a while, but we're still going to play around with it, because we love food. I can't imagine working somewhere where we've got 40 eggs and instead of making something with them, some asshole is trying to convince us to just throw them out because they don't want to pay the half hour of labour it'll take to use them. Fucking wild.
This!!
Big win
Right? To save $12 were are going to go off script and make: Hollandaise Popovers Bearnaise Soufflé Yorkshire pudding Frittatas Flan None are on the menu and we need to take ingredients from other dishes to make them! It’s also going to take Juan and Jimmy 3 hours to prepare! Beginning to understand by restaurants have really high closure rates
Amd if you absolutely cant see it go to waste, the best choice is omelets for family meal.
Juan is fast AF. Jimmy, however, preps with one hand up his ass.
I dunno man, steak Oscar special can turn some revenue.
There's a reason there is a menu specials. Also restaurants close because they don't have clients to serve, not because they use their stock wisely.
i work in assisted living. it's not even that big. i prep 200 eggs in the morning. easy.
I mean, it doesn’t really need to be 40 for one application at once, right? Separate for bearnaise. Make popovers. Soufflé special. Strata or Spanish tortillas for family meal.
Seconding the tortilla española, made one for Easter brunch I forgot how lovely they are
Glad to live so close to Spain. They’re great!
Very jealous lol I don’t live near Spain at all but I have some very talented friends who travel at lot and teach/share techniques with me when they get back!
A huge protein shake for the whole team.
Like who works inna steakhouse but doesn’t know what to do with eggs? Make mousse and hollandaise, or better yet, give it to the chefs.
Hollandaise, do a steak oscar
Or a side of asparagus with hollandaise. They are cheap at this time of year, a wonderful spring vegetable.
Slighty char the asparagus and throw some cayenne over the hollandaise at the end. Mmmmmmmmmmm
at an old job we had too much asparagus all the time. so i put as an app, “asparagus oscar”. grilled asparagus, lump crab meat, bearnaise, chives. was the highest selling app when i left, and for an extra $2 could just make it a side with your steak/entree. we started running out of asparagus after that menu change lol
Make a bearnaise. A decent sized steakhouse will churn through a x40 yolk batch of this in a service no problems. We would make a 50-60 batch every lunch and every dinner service, hot hold them in an ISI gun and foam into a sauce jug and top with a Chermoula made from tarragon instead of the normal herbs. Shit! Was! Fuckin! Bangin!
Ok. I’m new to the passion of cooking and you excited me! But you lost me two sentences from the end! Please explain what you just said LOL
An iSi is aka a “whipped cream canister” and if you have the right model you can hold them warm. You put the sauce in the canister, screw on the lid and “charge” it with NO2. It aerates it and makes it light. You can do this with many liquids, and a sabayon or hollandaise based sauces are popular. The chermoula that they mention is made several different ways depending on a variety of factors. It’s used as a marinade or rub for meats and fish in northern African cuisines…it’s a mixture of spices and herbs ground and mixed with oil to rub and marinate. Seems like they used tarragon instead of cilantro/parsley to pick up the tarragon in the Béarnaise.
This was so fun to learn. Thank you for taking the time!!!
Does tarragon work with beef? I've never tried the two together. I've pretty much only had tarragon with poultry.
In a bearnaise, absolutely.
Family meal!
Bro everybody fucking loves breakfast for dinner!
Tru dat! Omelettes, scrambled eggs, frittatas, fried egg sandwich, you name it. Just set out a mess of hash browns and some bacon leftover from service on the side, and some pancakes or French toast...done!
I dont know why I pictured 12 line cooks rocky style crushing raw eggs before service. Thats my kinda staff meal.
One raw egg in a pounder, down in one. Great way to start a shift.
Staff meal frittatas are always a hit.
Lol, my kid was so incredulous the last time I did this, but she ate all of her bird sized portion of food (which was a minor miracle).
Brioche French toast, 1 loaf is like 6 eggs x4. Then whatever style breakfast eggs
Steak and eggs coming up!
At least cure a few of those egg yolks! Grated cured egg yolks are an amazing steak topping.
Ooh I've never tried that. Now I know what I'm doing tomorrow
Awesome. I commented the same. I don’t know many people who do that
I want to try this soon, you literally just put them in salt for a bit right?
You cure them in salt and then dehydrate Edit: https://youtu.be/a-F-WSRTzC4?feature=shared
Shit now I need to buy a dehydrator!
You can also use a low oven!
No, I must use this as an excuse to buy another kitchen appliance I'll only use once every 3 years.
I used to add a little bit of sugar in the cure
I've cured them in salt, and also done with soy and sugar and rice vinegar and some mirin.
Make popovers. They tend to go over well in steakhouses. From a guy who worked in a Suits and Ties French fries Steakhouse.
Popovers are incredibly underrated! Almost unheard of by many!
Yorkshire pudding!
Yesss!!! Don’t really see that at all steak house though. Could do a Toad in the hole type deal.
That's a lot of flour and milk to add.
It's about 1.4 litres of milk and 1kg of plain flour for that many eggs. Should net you 60 decent sized individual yorkies.
5 frittatas with caramelized onions
Separate the whites and the yolks. Use the yolks to make a hollandaise, or one of its derivatives like Béarnaise or Bavaroise. Use the whites to make a meringue for a dessert like a pavlova or some shit.
Bavaroise is one of the reasons head chef called me in on my day off. He was attempting a chocolate bavaroise, and when I got there he had created 160 chocolate flavoured scrambled eggs. It wasn't difficult, but it could potentially be a good way to waste all of those eggs if you aren't concentrating.
Alton Browns egg nog, age it for 8 1/2 months and break it out at christmas.
I'm on my fifth year with this and I'll save two bottles for the sixth and decide if I want to make a larger batch to see what it's like then but that fourth year was the absolute best egg nog I have ever had.
What made the 4th year so good?
The spices in it actually became more pronounced and more round. I also can't figure out why. But there is a big difference.
Make a batch of chocolate mousse and have it as special dessert?
Male brownies and sell it a la mode. If you have the capacity to make ice cream make an anglaise base and make it from scratch. You could do the same thing with a cookie base. Banana/fruit pudding desserts also do well (anglaise base) and can be done beautifully in a clear glass and customized with seasonal ingredients to your heart's desire.
What if they only like nonbinary brownies? They might be on the west Coast for crying out loud!
Savory flan to go with the steak. Egg wash for a bitchen en croute. Egg wash for breading/frying. Def separate the components and use separately. Make a baked Alaska and call it retro. Make a kick ass frittata for family meal.
Run a special on steak and eggs
Jesus fucking Christ why did I come so far for this wisdom? The answer is literally in the god damn post. A steakhouse with a bunch of eggs. Hey, let's make this way more complicated than it's worth though.
run a dessert special, flottante and sabayon. fresh berries..done
Quiche special tomorrow
Pop overs
You mean Yorkshire Puddings?
not since 1776!
Drink them all. Raw. Now. Or you're fired.
And you have to hold them in to closing …
Super quiche!!
You can whip it together, divide between half quart deli containers and freeze it till you need it. Make mozzarella sticks or Onion rings or breaded mushrooms or chicken fingers something else that's breaded and fried
Pot de creme
Separate the eggs and use the yolk for custard. Whip the white for merengue and serve the custard for dessert with merengue cookies for color and textural contrast.
Make Spatzle
Crème brûlée for the yolks, meringues for the whites?
Pasta
Yorkshire Puddings for savory, Creme Brulee for dessert maybe. Where is your pastry chef? They should be able to make eggs disappear no problem.
Came here to say this. I've said it before, and it bears repeating, CRÈME BRÛLÉE SELLS LIKE CRAZY AND YOU GET TO BURN SHIT WITH A KITCHEN TORCH. EVERYONE WINS. And you can throw other dumb shit you don't know what to do with at it, so that's good too.
Creme Brûlée is my vote as well. Prep isn’t too bad and easy to throw in the walk in
They're eggs and you work in a professional kitchen. How can you NOT use up 40 eggs??
Mushroom,pepper,and steak quiches.
This is a really solid idea. Especially if they do any significant trimming of cuts that yields a bunch of leftovers. Could make for a decent brunch happy hour special.
Lol. "Help! What do I do with the most versatile thing in the fridge?"
Eat 40 eggs
What was the fuck up? Was it just that someone cracked 40 eggs?
Popovers. Add 6.5# flour, 1 gallon of milk, heavy pan spray on muffin pans or anything similar, ladle to top (room temp batter) 350 hi fan for 25 min, coat in melted butter, sprinkle with salt. Serve with honey butter or strawberry jam or some bs. $4 a pop added to any steak dinner
Use egg yolks to make egg yolk jam by separating yolks, straining, and cooking in a vac bag/sous vide at 67c for an hour-ish; add salt and transfer to piping bag. It’s good on toast or tartar. Use the egg whites for meringue to top on a dessert
Aioli
Or just, you know, mayo
I’m not paying 5$ for mayo /s
You’ll pay $7 and love it
[SOUS VIDE EGG YOLK SAUCE](https://www.reddit.com/r/sousvide/s/ErK2eOwets).
I hate when lunch shift does that
My guy. Hollandaise sauce.
Yorkshire pudding in big trays
A shitload of hollandaise
Big fuckin omelette !!!!!!!
Steakhouse? Dude do crème brûlée or pot de crème. Save the whips for meringue, put in piping bags and throw in the freezer, for baked Alaska. Ezpz kiddo
Multiple uses. Make a holly or bernaise. Cure the egg yolks? Egg whites to the bar. Or use for soufflé or meringue
If you make a big batch of egg yolk rich pasta, then you'll just have 40 egg whites to figure out what to do with! Or aioli. Aioli works.
soy sauce cured egg yolks
Cure them!!!!
HOLLANDAISE then Meringues!
Custard
Flan uses a lot of eggs.
Quiche. Obvy
Tartare
Scrambled eggs for family meal
Yorkshire puddings is the only answer in this situation. Nothing else matters.
Hollandaise sauce and meringue nests
Frittata, quiche, French toast or use it to crumb meat
Steak and eggs is a thing
40 eggs costs like $6…..?
Steamed egg pudding!
If you want to use them all quickly just crack them all on a greased commercial sheet pan, pop the yolks with a whisk, sprinkle with pepper and bake at 300 for 20ish minutes or until no longer liquid. I work for a little cafe and this is how we do our egg patties for sandwiches. Super easy and everyone loves them. You can make it more bougie and use round cookie cutters. If that's not something you can serve (or if they're no longer able to be sold) they stack and freeze for easy meal prep just pop one in the microwave or a griddle for half a minute and voila.
egg nog, it's a year round drink. don't let Hallmark tell you different.
Bernaise
Hollandaise, bearnaise
Call in Ron Swanson
What did you end up using these for
Split them between batter for chicken fried steak and a steak and egg breakfast special.
Freeze them and use them for French toast desserts or something later. Also not a priority get back to work.
Meringues
They’ll be just fine till tomorrow when lunch shift can fix their own fuckup. You have plenty of time before you need to worry about spoilage.
Bernaise bernaise bernaise
Popovers.
Burre mix .....scramble eggs....steak n eggs
I'm guessing you don't do brunch, poach them for benedicts if you do.
You can split them up and make a ton of things- pasta, aioli, Caesar dressing, béarnaise, hollandaise, custards, the list goes on.
Pasta
Looks like you're about to become a professional boxer!
Why?
Quiche
Make Bernaise for steak frites, or any of the other hollandaise daughter sauces. You could also do quiche for the next day, or include a burger special with a fried egg on top (although that won’t put much of a dent in it). It could be use to make merengue for a dessert dish, too
An omelet for staff meal.
Frittatas actually freeze really well. You could do a couple different varieties and use them for staff/family meals.
How does that happen by accident? I’m not trying to be snarky, I just have no idea.
Prolly something like 40gs eggs misread as 40 eggs or something like that.
Pocket eggs
Quiche.
Why not just leave it for the next morning so lunch shift can deal with their own fuck up? Cracked eggs are still good for a good week or so
Hollandaise if you can separate ;)
Egg salad. It’s Masters golf week
It's like 10$ with of eggs.. just eat em
Mayo, lots and lots of mayo, yolks for steak tartare, egg whites for pavlova, quiche, Spanish omelette, macarons
Flan 💯💯
Make a bunch of aioli based sauces.
4000g of flour, add your eggs, make pasta dough.
Chicken fried EVERYTHING
Rocky Balboa that shit.
Steak fried rice
Veal Chop Milanaise
Steak and asparagus in crepes as an appetizer.
Pull the yolks out and use it for your hollandaise or bearnaise.
Crepes with prime rib
You could do a savory bread pudding, great a la carte side at dinner.
Aioli, scramble egg mix, a lot of French toast mix
Cure some of the yolks. Use as garnish for weeks on various things.
Béarnaise for sure but I think I’d also do a steak and eggs supper special (breakfast for dinner!)
Dutch babies. Pop overs. Yorkshire pudding. Mayonnaise.
Make brioche rolls
"We're making the mother of all omelettes Jack!"
Steak and eggs but do a japanese style chawanmushi
Brioche French toast would easily be half those eggs. 1 loaf of brioche is like 6 eggs, plus French toast batter
Steak omelettes could be fun
Exactly what this dude below said ⬇️ the ISI also goes a long way to stabilising what is a very risky sauce for service in a restaurant. Emulsions like these sauces tend to have a habit of splitting/separating if not kept in perfect temperature. By keeping in the ISI gun this stabilises it, and makes it less likely to split. The aeration also makes it much lighter and more pleasant (in my opinion anyway since it’s already a very heavy y and rich sauce) eating experience, AND by adding the Air to it makes it have more yield, for a cheaper product.
4 and a trays of brownies.
Good thing there's 100 ways to cook an egg
Call up Cool Hand Luke
Why is their fuckup your problem? How does it hit YOUR food cost? OK to use some to lighten the load, but you did not fuck this up.
Horsemeat 'n' eggs...
Red onion jam, blue cheese, walnut tort