I am not worried about green eggs. I am more concerned with Salmonella (and the stray egg shell fragment). Back when we raised our own chickens for eggs, I always dipped my eggs (after cleaning them) in a light solution of cool bleach water.  I guess I could do that now. We just had to deal with e.Coli in the public water system (we boiled all the water on the cart… that’s alot of water.. HD guy stopped by to tell us the ban was lifted and told us we didn’t have to do that!  I want to replace old filter with a ceramic filter!)  I don’t want to do breakfast every day. As for biscuits & Gravy… I’m from the South (FL, NC, SC, TN, GA)… everything goes on or with a biscuit… my kids used to make mashed potatoes & biscuit sandwiches. Not sure if biscuits are that big here in NM. I do know they can’t make a decent iced tea out here… sweet or unsweet.  Cracker Barrel needs to send their staff to TN to learn some tea and biscuit making skills!!!! At least they still have grits!

We are trying to work out our cooking situation.  We only have sterno powered steam tables.  David is building another bun warmer. That will free up the old steampan to use for “hot condiments”. 

We have one full waterpan that will hold 4″ deep  pans:
1/3 pan =hot dogs, sausages
1/3 pan = BBQ
1/3 pan = meatballs in beef broth (new item) 

The old bun warmer pan(full size) is shallow and can only hold 2.5″ deep pans.  The old bun warmer will hold a 1/3 pan of hot German potato salad (new), and 1/6 pans of kraut, chili, German style beef gravy (new for meatballs) and a Sauerbraten gravy (new for meatballs).  We will test the new stuff on the street… limited testing… hard to do too much with a population that we spent last summer telling them what sauerkraut was… and they have an Oktoberfest here every year. 

We can use the”hot condiment” pan for the foil wrapped breakfast wraps (we will be able to use the 2.5″ deep full size insert pan we currently use for the buns). And then “flip” that section over to the lunch stuff once the meats are almost ready.

I’m thinking we need to get the pan liners and run the food (gravies and potato salad) in small batches.  I can keep extra premade in the pan liners (held in ice) and should be able to set them in a pot of boiling water to bring up to serving temps.  We have a 2 burner LP campstove we have used before for a long event to reheat subsequent batches of chili. We have room to place the campstove on the counter in the cart if we put a cover over the triple bowl sink for it to sit on.

But the eggs bother me.  The only time I have dealt with large amounts of eggs was when I worked at a conference center in SC (many years ago).  We did eggs two ways on the breakfast buffet (all chaffing dishes). Straight scrambled (using Sysco’s eggs-in-a-bag) that was cooked either in a steam oven or on the griddle, or we mixed the scrambled eggs with boursin cheese (and I have a great “faux” boursin cheese recipe… tastes just like the real deal) and placed it in a sliced croissant roll, added a slice or two of bacon and placed those in the chaffing dish. And, the way I see it, I have to drag a griddle with me to cook the eggs on the cart… Maybe I can cook the eggs in a cooking bag in hot water?  I know they do that with ziplock type bags at many RV get-togethers (there is some question on the safety of using those types of bags for cooking in as they are not designed to hold up to boiling water).  I guess I need to do some “testing”…