You know I really hate it when you go to a hotel and they serve eggs that have been
sitting in the steamtable for so long, they become one giant mass.
Yes it's pretty common and I see two reasons for it:
First they probably cooked the eggs "just perfect" and put them out, which is way overdone
for sitting around any length of time.
Second, they failed to fluff them now and then, so after an hour or so if you want eggs you have to
use the spoon to slice out a "brick", like portioning brownies. UN-appealing.
And in addition to keeping them presentable and soft, fluffing also keeps them from drying out
in the holding heat. Which brings up another point--if in chaffers I learned to use only ONE sterno
under eggs, or use low heat or insulate pan with steam table. Otherwise they WILL continue cooking
to the brick-stage.
I'm not quite sure why you wouldn't premake the burritos and keep them warm. It's a huge seller down here on the trucks and they are already prepared. The flavors and the cheese meld together.
On a second note, 40 yrs ago on the hot side I use to have the cooks scramble soft and add a little warm 1/2 and 1/2 or heavy cream when they stirred. It kept them a little nicer and they didn't green. Please, no one scream at meLOL this was a long tome ago when eggs weren't in a bagLOL
When I would serve say 100 people, I made up about 25 or 30 burritos ahead of time, then as those
were depleted, began making more "in the background", where guests could see fresh food being
made for them. And youre right--the cheeses fuse flavors much better when "wedded" for a while.
And I too used half and half in scrambled when available.
As to greening, isn't that a reaction to metal? Seems to me bare aluminum is especially bad, and if
anything acidic gets anywhere near stainless even, all kinds of mutations can occur.
Try using the pasteurized eggs in the plastic bag they hold up better then fresh craked. Don't get rubbery
and retain both color and flavor. Great for volume users.
A really great idea actually, with people so egg-conscious these days, using a pasteurized product would
be a great selling point and put guests at ease about all those eggs "sitting out"......
"Well ma'am no I'm not worried about it, we use a pasteurized product for added safety."
I'm just sayin'....