Breakfast mise en place
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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
Things like that...
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.
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.