5. Egg products, a ready-made dish

5.1 Consumption brakes

Following a survey we carried out around 1980 with the help of the DGRST, we knew that the main obstacle to egg consumption in out-of-home catering was the difficulty encountered by catering managers in using traditional culinary preparation techniques to serve eggs in large batches.

The chef throws up his hands when asked to serve 5,000 hard-boiled eggs! The rapid preparation of individual omelettes poses great difficulties, and when it came to cooking and peeling 1,000, 2,000 or 10,000 hard-boiled eggs, the problem was such that the chef gave up, thereby depriving himself of savings.

The modernization of kitchen equipment, with the installation of steam ovens in particular, and the emergence of easy-to-serve and...