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.
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. )
Oh jeez! I just gave y'all the proper definition of a shoemaker.
Ohhh, I gots stories'll curl your hair.