There has been some dispute regarding bagged eggs recently.
I would be remiss if I did not follow up on this properly, so that the lemmy community might come to some kind of consensus regarding this highly controversial culinary phenomenon.
Serious answers only, please.
It’s scrambled eggs in a bag.
They’re used in hotel restaurants, canteens, cafeteries etc. for making a uniform product when serving many people in a buffet.
It’s alright, I guess. Eggs are great for this kind of product.
It would be nice to save the plastic bag and just make actual scrambled eggs, which is about as difficult as opening the bag anyway. However in kitchens like in hotels where the staff is new every month, it’s an easy way to keep that dish from fucking up.
I was once at a 4 star hotel where a chef would cook each dish of scrambled eggs individually for each guest from a selection of additional ingredients and spices. Sure it was a luxury experience, but I could as well have eaten the bagged eggs and added some stuff myself if I actually needed mushrooms and peppers etc.
And for hard boiled egg some canteens and restaurants use Long Egg, a cylindrical shaped hard boiled egg with a cylinder of egg yoke in the middle. https://www.danaeg.com/our-products/long-eggs/
I wonder what shape the chicken is?
Square. The cylinder goes in the (out of) the square hole.
I was today years old when I learned about long eggs
I still don’t understand how they make the raw ingredients into that shape?!
If I had to guess: they separate the whites and yolks, and then there’s a concentric cylindrical mold where they pour the whites in the outside and the yolks in the center (maybe lightly beaten to break the membranes?), start bringing things up to temp, and remove the inner ring once the whites are firm enough, so that the whole thing is a continuous egg-rod when done cooking.
