Breakfast Sandwiches, how to technically
we'd like to offer breakfast sandwiches. we are a bakery so we can make the bread. We're already making focaccia daily and brioche dough a few times/week. these will likely be pre-made. we have a panini grill. we're just having trouble getting our mind around the egg part.
how do you do the eggs? bake 'em?
how do you do the eggs? bake 'em?
Replies to This Discussion
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Permalink Reply by Jay Caragay on
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I think it really depends on your standards. There are lots of examples out there to choose from - from McDonald's to the local bagel joint. I would go in and observe the way they do things. The closer you want to make the sandwiches a la minute, the more commitment you will need.
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Permalink Reply by Mike McGinness on
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Soup bowl canola oil sprayed, scrambled eggs go in mixed with whatever other ingredients like ham or turkey breast or crumbled bacon or green onions or mushrooms etc., nuked about 2:30min in two stages rotating, cheese on top when done with another 15 sec nuke to thoroughly melt the cheese. Panini grill used to quick toast the face side of bagel. Cut egg in half while still in bowl. Put whatever spread you'll use on bagel and put sides together so it's "whole" then vertically cut in half. Lift one bagel top half (quarter) and place on top of cut egg. Slide egg half with bagel top quarter/half out of bowl onto waiting lower half of bagel using bagel piece on top of egg to keep from burning your fingers on steaming eggs and cheese! Repeat with second half.
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Permalink Reply by stephanie crocker on
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um, my standards are i want them to taste the best possible, but also would rather make them all at the same time, then heat up on panini grill to order. so back of the house would make 'em and front of hte house would heat 'em and serve 'em to allow baristas to focus on coffee. we'd only probably have them from 7-11am. i think i'll do some testing of different techniques.
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Permalink Reply by chuck celentano on
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Sorry to disagree but you really don't want to nuke anything that is raw into a cooked state, especially eggs! Why you ask, they will become tough and rubbery. We scramble each individual egg and prefry it in a small frying pan, what I get is a round, pre-cooked egg that has about a two day holding time. These get cooled, then stacked and stored in my sandwich station. customer requests a breakfast panini, we use two slices of cheese, a pre-cooked egg and whatever meat they want. This goes on the panini grill for about four to five minutes My customers love our breakfast sandwiches. I am giving you the benefit of many years of experience, never, ever nuke an egg. . .ever!!!
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Permalink Reply by Bob Von Kaenel on
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I take exception to your comment. I'd be willing to bet that our freshly cooked microwaved egg is less "tough & rubbery" than the pre-cooked ones you say you're holding for up to two days.
chuck celentano said:Sorry to disagree but you really don't want to nuke anything that is raw into a cooked state, especially eggs! Why you ask, they will become tough and rubbery. We scramble each individual egg and prefry it in a small frying pan, what I get is a round, pre-cooked egg that has about a two day holding time. These get cooled, then stacked and stored in my sandwich station. customer requests a breakfast panini, we use two slices of cheese, a pre-cooked egg and whatever meat they want. This goes on the panini grill for about four to five minutes My customers love our breakfast sandwiches. I am giving you the benefit of many years of experience, never, ever nuke an egg. . .ever!!!
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We've been doing microwaved cooked-to-order eggs for 12 years and they're very popular, and pretty damn tasty too! No one would ever know that they're cooked in a microwave. You can use fresh eggs, but the liquid egg that's available at any restaurant supply house is actually better for this process. It will come in 2 pound cartons (about the size of a quart size milk carton), usually 12 or 15 per case. Use real egg only, not anything imitation or egg substitute.
You'll want a powerful microwave, (we use a 2100 watt / 220 volt commercial), but you could get by with 1000+ watt household type. With the household type you shouldn't cook more than 1 at a time and it will take about a minute and a half. With a powerful commercial microwave you can cook an egg in 30 seconds. Here's the procedure...
- Using a small round plastic Tupperware-type container (we use the "Take Alongs" style available at any grocery store). It should be about 3 inches in diameter.
- Pour in 2 to 2.5 ounces of liquid egg. You can use fresh egg, simply whip it smooth with a french whip. Or even better is the commercially prepared liquid egg in two pound cartons mentioned above.
- Cook for 30 to 90 seconds depending on the power of your microwave.
- If cheese is wanted, one slice, on top of the freshly cooked egg, microwave for 5 seconds to melt.
- If ham, sausage, or bacon is ordered, heat this seperately for a few seconds while covering the egg & cheese with a small plate to hold in the heat while it waits for the meat to heat up.
- Place the top of your biscuit, bun, or bagel on top of the egg while it's still in the container you cooked it in. Flip the container over to extract the egg onto the bagel/biscuit top.
Place the bottom of the bagel/biscuit on the egg, flip it over, cut into halves, plate, & serve.
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that sounds like the type of setup that will work for our shop since that is how our lunch sandwiches work...we pre-make them all at 10:30am and then serve them until 2pm, which is how our health dept likes it...we already buy liquid whole eggs, so that is good since i was thinking we would have to crack each egg so the yolk and white are separate (how I make them at home).
do you think it would work to bake the eggs in muffin tins and then proceed with your method?
chuck celentano said:Sorry to disagree but you really don't want to nuke anything that is raw into a cooked state, especially eggs! Why you ask, they will become tough and rubbery. We scramble each individual egg and prefry it in a small frying pan, what I get is a round, pre-cooked egg that has about a two day holding time. These get cooled, then stacked and stored in my sandwich station. customer requests a breakfast panini, we use two slices of cheese, a pre-cooked egg and whatever meat they want. This goes on the panini grill for about four to five minutes My customers love our breakfast sandwiches. I am giving you the benefit of many years of experience, never, ever nuke an egg. . .ever!!!
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