Eggs are one of the most versatile and popular food items on the menu of any restaurant. Whether it’s scrambled, boiled, poached, or fried, there’s something about the humble egg that just works. But have you ever wondered how restaurants manage to churn out perfect eggs every time? Do they have a secret technique or a magical ingredient that makes their eggs taste so much better than the ones we make at home?
In this article, we’ll take a closer look at the different types of eggs you might find on a restaurant menu, and examine the various cooking methods used to prepare them. We’ll also explore the science behind cooking eggs and how chefs achieve that elusive combination of runny yolk and firm white. So, if you’re an egg lover or simply curious about the inner workings of your favorite restaurant, read on!
Common Cooking Techniques for Restaurant Eggs
Eggs are a staple in most American breakfasts, and every restaurant offers them in some shape or form. The cooking technique largely depends on the dish being served and the customer’s personal preference. Scrambled eggs are the easiest and most common way to make them as they require a simple whisking and cooking. For a fluffier texture, some chefs might add a bit of milk or cream to the mixture before cooking. These can be served plain, with salt and pepper, or with various additions like cheese, bacon, or vegetables.
For fried eggs, the most common preparation techniques in restaurants are sunny-side-up, over-easy, and over-medium. The sunny-side-up eggs are prepared by cracking an egg onto a hot skillet and letting it cook until the white is set, but the yolk remains liquid. Over-easy and over-medium eggs are flipped once the whites are set, and the cook time depends on how much a customer likes their yolk cooked. Many restaurants use griddles instead of skillets to cook fried eggs, as it allows for faster and more consistent cooking.
The Science Behind Perfectly Cooked Eggs
The science behind perfectly cooked eggs is dependent on some basic principles of cooking. The egg white solidifies at 60°C and the yolk solidifies at 70°C. Therefore, the ideal temperature for cooking eggs is between these two temperatures. Depending on the cooking method, the egg’s texture and taste can vary.
To achieve the perfect egg every time, it is essential to maintain the right temperature throughout the cooking process. Overcooking an egg is a common mistake that can make it rubbery and unappetizing. Undercooking eggs can result in a runny texture that not everyone likes. Hence, it is essential to strike the balance between the heat levels and cooking time, as this determines the desired texture and taste. Using the right cooking method, timing and seasoning should be used to create the perfect egg to give customers an egg-cellent experience every time they visit your restaurant.
The Various Types of Eggs Used in Restaurants
Restaurants use various types of eggs in their dishes, depending on the recipe and customer preferences. One of the most common types of eggs used is chicken eggs, which come in various sizes ranging from small, medium, large, and extra-large. These eggs have a hard shell and are widely available and relatively inexpensive, making them a popular choice. Free-range or organic chicken eggs are also used by some restaurants, particularly those focusing on using locally sourced ingredients.
Apart from chicken eggs, other types of eggs used in restaurants include quail, duck, and ostrich eggs. Quail eggs are small, have a delicate flavor and are often used in appetizers, salads, or as garnish. Duck eggs are larger than chicken eggs and have a richer flavor, making them a popular choice in pastries and baked goods. Ostrich eggs are one of the largest eggs available and are used in restaurants that offer specialty dishes such as ostrich egg omelets or scrambled eggs. Regardless of the type of egg used, restaurants prioritize using high-quality eggs that are fresh and sourced from reputable suppliers.
Restaurant-Grade Egg Preparation: Equipment and Methods
To achieve restaurant-grade egg preparation, restaurants employ state-of-the-art equipment and efficient techniques. Commercial-grade ovens, stovetops, and specialized cooking tools, such as egg-poaching pans and egg timers, are used to ensure the precise temperature, timing, and consistency of the eggs.
Moreover, most restaurants use steamers to cook eggs en masse and ensure uniform consistency, texture, and doneness. Additionally, various techniques, such as frying, scrambling, poaching, and baking, are executed to create a variety of egg dishes. With these methods and equipment, the chefs in restaurants can consistently produce eggs with perfect texture and flavor, keeping customers satisfied and coming back for more.
From Breakfast to Dinner: the Versatility of Eggs in Restaurants
Eggs are a staple ingredient in almost every restaurant, and their versatility is unmatched. From classic breakfast dishes like sunny side-up eggs and omelets to lunchtime favorites like egg sandwiches and salads, eggs find their way onto almost every menu item. They are also commonly used in baked goods and desserts, such as quiches, cakes, and custards.
For dinner, restaurants often use eggs to add a protein boost to dishes such as pasta carbonara, fried rice, and frittatas. Eggs can also be used as a binding agent in meatballs and burgers. In addition to their culinary use, eggs are also popular in cocktails, with egg whites added for texture and flavor in drinks like whiskey sours and gin fizzes. Overall, the versatility of eggs in restaurants is undeniable, and they remain a key ingredient in kitchens across the world.
How Restaurants Ensure Consistency in Egg Preparation
To maintain consistency in egg preparation, restaurants follow a standard recipe for cooking eggs. They use the same amount of eggs, cooking time, and temperature for every serving. They also use standardized equipment such as egg pans, timers, and measuring cups to ensure precise measurement and cooking.
In addition to using standard recipes and equipment, restaurants train their kitchen staff on the proper techniques of egg cooking. They follow a step-by-step process, such as cracking eggs into a bowl, beating them with a fork or whisk, and adding seasoning if required. They also follow a specific order of cooking eggs, such as frying or scrambling them before adding other ingredients. By following these procedures, restaurants can consistently produce high-quality eggs that meet their customers’ expectations.
The Role of Eggs in Restaurant Culture and Cuisine
Eggs have a significant role in the restaurant culture and cuisine, serving as a foundation for many dishes. In western countries, brunch has become one of the most popular meals where eggs are the stars of the menu. They are prepared in various ways, including scrambles, omelets, benedicts, and pancakes. Similarly, eggs are a crucial ingredient in cakes, pastries, and bread, adding flavor, texture, and structure. In many restaurants, eggs are served as a side dish or garnish, bringing depth and flavor to the dish.
Apart from being a staple in breakfast dishes, eggs have made their way into various cuisines globally. They serve as a binding agent in African and Middle Eastern dishes like shakshuka, a tomato-based poached egg dish. In South Asian cuisine, boiled eggs are used in curries, and Indian street food like the egg roll. Japanese cuisine also features eggs, prominently making tamagoyaki, a juicy rolled omelet. Overall, eggs are a versatile and essential part of restaurants’ culinary experience, making it impossible to imagine menus without them.
Wrapping Up
In short, restaurants make their eggs in a variety of ways depending on the dish and cooking technique. Some use the traditional method of cooking eggs, while others use specialized equipment like sous vide or immersion circulators to cook eggs to exact temperatures. The cooking technique used by restaurants varies depending on the dish, the preferences of the chef, and the equipment available.
For those who enjoy cooking eggs at home, there are a variety of techniques and methods available to achieve restaurant-quality eggs. It is important to experiment with different methods to see which one works best for the desired texture and flavor. With practice, anyone can cook up delicious and satisfying eggs in the comfort of their own home.