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Article: Egg Cetera.
- Article from:
- Restaurants & Institutions
- Article date:
- December 1, 1999
- Author:
CopyrightCOPYRIGHT 1999 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The self-contained, white-walled universe that an egg inhabits is perfect for so many. The cook who dreams of puffy omelets and of silky custards; the pastry chef whose ambitions include tall, proud souffles and fine-crumbed pound cakes; and the operator who relishes the ease and clever packaging that Mother Nature so conveniently has provided all delight in this seemingly magical food.
But others look at eggs and see small cracks. Is there is a way, they wonder, to improve on these small treasures or at least expand their assets? Such questions have led to a number of sensible foodservice solutions.
Of the concerns that arise in regards to eggs, the ...