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Separating Eggs


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35 replies to this topic

#31 ngatti

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Posted 07 October 2002 - 10:05 PM

A question for the pros here: I used to hear that at some places that do a huge brunch business (I mean REALLY huge), a prep cook might take a half-case of eggs, dump them in the mixer, give them a brief whirl, then strain the whole mess through a china cap to get out the shells.  Any truth to that?

(Disclaimer: this sounds like something only a ::shudder:: chain restaurant would do.  We certainly never did it anywhere that I worked brunch.  :laugh: )

I think I may have stopped someone from doing this *once*. Guy came from the same hotel chain that used to make a 90 yolk Hollandaise by dumping them into a Hobart 30 qt mixing bowl, set it to whip on low (use the wire whip) and light a coupla sternos under the bowl and let 'er rip while ladleing in hot clarified butter.

Oh jeez! I just gave y'all the proper definition of a shoemaker.

Ohhh, I gots stories'll curl your hair. :shock: :shock:

Nick :biggrin:

#32 Dave the Cook

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Posted 07 October 2002 - 10:11 PM

Ohhh, I gots stories'll curl your hair. :shock: :shock:

Sounds like the start of a great thread, Nick--"What's your greatest culinary sin?"

Like mixing Dream Whip with canned chocolate pudding and selling it as chocolate mousse... (250 servings one desperate Sunday)

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#33 ngatti

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Posted 07 October 2002 - 10:34 PM

Just started it in "cooking"

Nick

#34 Huevos del Toro

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Posted 08 October 2002 - 04:58 AM

One-handed opening, two hands at a time but only one egg in each hand.

Usually separate with hands but sometimes use shells. Always crack and separate over a bowl, never the other ingredients. That keeps pieces of shell or blood spots out. I can always backtrack if something goes awry.
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Bob Bowen
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#35 Suzanne F

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Posted 08 October 2002 - 05:09 AM

No, you're right, I've seen that done in a big hotel. Why not just buy the eggs whole in liquid form?
When I worked in a patisserie in France I never separated a single egg because they bought the yolks and whites separately. Major time saver.

Probably because no one really analyzed the situation. They just saw that egg products cost more on a per-egg-part basis; but never considered the cost of staff-time. Or because they thought "fresh" shell eggs are somehow better. Right now, the thought of all those dirty shells in contact with the edible part gives me the willies. :shock:

'Scuse me, gotta go check out the sin thread. :biggrin: (Thanks, guys!!)

#36 Spoonful

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Posted 08 October 2002 - 12:53 PM

the thought of all those dirty shells in contact with the edible part gives me the willies.  :shock:  

how about a major salmonella attack! :angry: