Offering more than one option for preparing certain foods ensures every customer leaves your restaurant pleased with their meal. A menu with variety, especially with a simple ingredient like eggs, pulls more revenue for your business and allows for experimentation with new dishes. When trying new recipes, always remember to practice food safety in the kitchen for the best results.
The first way to cook eggs for your restaurant is a typical style of egg that can be turned into deviled eggs, egg salad, etc. Boil the eggs for about 10-12 minutes for a hard boil or less time for a soft boil; afterward, put the eggs in an ice bath to stop the cooking process. Make this egg ahead of time and store it in the fridge until serving time.
Many eggs, which are great superfoods, are most popular when scrambled. Beat the eggs in a bowl and add additional ingredients for a mix of flavors. Scrambled eggs pair well with bacon, toast, hashbrowns, and pretty much everything else under the sun.
Sunnyside-up eggs are cracked directly into the pan and stay that way upon completion. You never want to flip the egg. The yolk in the middle will remain runny, but the whites on the outside should be opaque, vibrant, and fully cooked.
Cook over-easy eggs the exact same way you would cook a sunny-side-up egg. Once one side of the egg is done, this is when you can flip it. This egg can be done over easy or hard if guests prefer their yolk not to be runny.
Poached eggs are harder to master but a hot commodity among breakfast and brunch-goers. Crack the raw egg in a pot of water with a slight boil with a tablespoon of vinegar to help solidify the egg white. Poach the egg for about three minutes before placing the egg in an ice bath.
Omelets are made with numerous flavorful components that make each omelet different. Scramble the eggs first, and then pour them into a pan. Once the egg starts to cook more, you can add your omelet ingredients and fold it over one side to create this egg style. Having numerous different ways to cook eggs ensures you please every customer.
Learning these new ways broadens the restaurant’s skill set without spending more money. Master the art of making eggs in different ways to change your menu and offer more options to your valuable customers.