Hotel Worker Shows How Free Breakfast Eggs Are Made—Yellow Liquid Gets Microwaved Into A Rubbery Slab

A hotel kitchen employee at a limited-service property walks through how she makes eggs at breakfast – placing a sealed commercial bag of yellow, pre-blended egg mixture in a microwave. Once heated, the contents become a solid, rubbery-looking slab. She cuts open the bag, dumps the slab into a buffet pan and breaks it apart with a wire masher until it resembles scrambled eggs. There are no shells, skillet, butter or seasoning to add. This is a bulk food service egg product that’s probably pasteurized liquid whole egg or precooked scrambled egg formulated for reheating. Her video says, “Make hotel scrambled eggs with me!! (You might never want them again).” @indiicalover ♬ TY FOR USING MY SOUND – ໒꒰ྀི ๑ ´ ˘ ` ू ꒱ྀིაᰔᩚ܀∘˚🎀🫧🍭 Here’s a good discussion amongst hotel workers about actually making the eggs. Reactions generally fall along the lines of: Disgust: What on earth is that? Ruined my appetite! And ‘they taste like they’re made exactly like that.’ Lack of surprise: “I never actually thought someone was back there scrambling hundreds of eggs.” “Gimme some ketchup and I’ll eat that whole slab” “I DON’T CARE. Give me my free hotel breakfast.” If you look like you belong – reasonably well-groomed and confident – at many limited-service hotels that offer free breakfast to everyone you can just walk in and have breakfast, whether you’re staying there or not. But would you even want to? When I stay at Hyatt Place hotels I usually skip breakfast. It’s not that I won’t be hungry, it’s that I’m often not hungry for the food on offer. Maybe the fruit is fine, but there’s nothing appealing about the eggs. (Honestly, the Hyatt Place breakfast used to be much better 15 years ago.) I love a good, freshly-prepared hot breakfast rather than a buffet, unless it’s an especially high-end buffet. Even better are hotels that honor their frequent guest breakfast benefit as room service! But when it comes to these freebies at lower-end hotels, I’d even rather something from Starbucks. Marriott drove a 20% cost reduction for breakfast across four of its brands. Climate goals are being used as a smokescreen to drive down cost. And it’s not just free breakfasts where hotels are looking to drive down costs. Holiday Inn, for instance, eliminated a la carte restaurant breakfast leaning into buffets build around reused pastries. Topics on this page