I might or might not have had a lot of practice. I think most Sundays when I was on the sauté station, we would sell something like 300 omelets in about 2 and a half hours. We'd have other stuff coming in as well, like pasta dishes or stir-frys, or prime rib, but eggs were the main attraction for sure.
I used to cook in a restaurant that served brunch. We could do a sunny-side up egg order in like 30 seconds. It was great!
we need you here! ;-)
I might or might not have had a lot of practice. I think most Sundays when I was on the sauté station, we would sell something like 300 omelets in about 2 and a half hours. We'd have other stuff coming in as well, like pasta dishes or stir-frys, or prime rib, but eggs were the main attraction for sure.