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Breakfast mise en place

post #1 of 6
Thread Starter 
So ive worked in the industry for 6 years now and haven't really worked a high volume breakfast shift before, I was recentl6 hired by a large country club and the chef has me working their breakfast shift. That being said, I'd like any tips or tricks any of you have for the mise en place of an egg station or things youve learned from experience. Thanks.
post #2 of 6
Might be easier to suggest things you may not know
if we have an idea of what you already know, and
how youre doing things currently.
For instance, by egg station, do you mean a range,
and youre doing fried eggs in a pan? And if so,
are you doing all egg products that way?
Also how close are your egg sources (fridges) to your
station?
Things like that...
post #3 of 6
Thread Starter 
Heard, I can do breakfast eggs no problem i.e. poaching,frying,coddled. My issue is I've never had to put them out at break neck speed. My station is an 8 burner range with an oven below, cold table behind me with a low boy and two drawers. Any tips on cooking eggs in high volume or tricks to shorten ticket times with techniques that you may have learned doing high volume breakfast production would be great; dose anyone have a preference on how they keep their egg pans warm during service?
post #4 of 6
Eggs don't take forever. Work at the speed you're most comfortable at. As long as they don't get there cold ... eggs going out a little slower correctly is so much better than plates coming back. I really never did understand breakneck speed.
post #5 of 6
Agreed, breakneck speed is ok for some things
like say, pancakes or frenchtoast.
But eggs are just too fragile for that.
I was using 8 or 9 inch alluminum non stick nsf
pans on the range for eggs, which heat fast,
rotating em out, so i never worried much about
keeping them preheated.
Also, when the wheel is full of egg orders, i
kept a couple dozen eggs right next to me,
in a large ss round hotel pot, which in turn is
immersed in an ice water bath. Not having to run,
or turn, or bend into the fridge for eggs keeps
things moving a lot faster...and smoother.
post #6 of 6

In addition to the excellent advice already given, I'll add my two cents. 

     As has been pointed out, eggs are fairly quick to begin with and since they are, there is no need to institute breakneck speed to the detriment of the eggs. Cooking eggs properly means letting the eggs teach you. Too hot a pan and they brown too quickly, bubble and become tough. Too cold a pan and they sit translucent for no reason at all. So an egg, whether poached or fried, takes as along as it takes to cook correctly. As Iceman has pointed out, a correctly cooked order is the goal, not incorrectly cooked at breakneck speed.  

     With that in mind, it is the management of all other aspects of the breakfast where you find time and motion saving. Having your mise en place completely ready is vital. As you work your station, learn where your tools and ingredients are best kept. Keep them there during service without fail every time so you can pick up what you need without looking. Adjust locations and tools as necessary should you begin to notice little delays. 

If you are using nine pans for small prep, have a second nine pan for each item already stocked and nearby, ready to restock your station in seconds. The same with bread, eggs, potatoes. A back up of pancake batter nearby and ready to grab. 

Take notice (and notes) on what little things slow you down each service. Then adjust that so it doesn't slow you down the next service. As time goes by you will get the station tighter and tighter. 

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