Pre-prep Foods

[PaynTrain]

Greetings fellow Meatologists.

I need some advise regarding preparing foods ahead of a vacation (that is already too expensive to buy food). I have been making like 100 eggs on my griddle to then assemble into sammies that one would heat in the AM. The eggs don't ever seem to be enjoyable, my thought is the griddle needs to be hot enough so the eggs don't run, and maybe they become over cooked? The ham+cheese portions seem to be fine, but the eggs are elusive.

I appreciate any and all advise on the pre making of foods subject, as our lunch wraps are an Achilles heel as well.

Please advise, thanks in advance.

[RonB]

I don't know, but maybe try scrambling the egg?

[acorgihouse]

Do you want the eggs fried? It would be hard to get them all right with those numbers. A fellow I worked with for years made himself breakfast sandwiches every week, to bring to work. He said he broke a dozen eggs in a bowl, beat them enough to break the yolks and make more uniform, then poured onto a rimmed sheet pan. Stuck in oven until the eggs were set the way he wanted, so they were all same. He cut into squares with a pizza cutter, to fit whatever bread he was using that week. Seemed to work for him, and actually a good bit easier. I ate a fair number of them over the years, and the eggs were always right on target.

[Andrrr]

Clever!

[LA Pork Butt]

Consider wrapping the eggs burrito like in a tortilla with some salsa.

[Huskee]

If well-done (non-runny) fried eggs aren't tasty enough reheated I agree with trying to scramble a bunch intact, omelette-style, then portioning them in sandwich sized sections. I'd be sure to salt & pepper them but that might be obvious. My wife often makes breakfast sandwiches ahead but we haven't tried freezing them, just reheat over the next 3 or 4 days. (I LOOOOOVE breakfast sandwiches!)

[DavidNorcross]

I see no other way than to scramble. I would say you could probably fry 100 eggs on a good sized griddle and keep warm pretty quickly, but I also understand that you want to make these ahead of time. I would say scrambled is your answer.

[PaynTrain]

Thanks for all the feedback. I think I might try the scramble, large omlette (perhaps in the pan), then cut into sammies. Cheers all!

[shify]

Do you have a sous vide? I'm wondering if cooking them ala Starbucks egg bites might make a better sandwich on reheat. I've made my own version of the sous vide egg bites before, which reheat via a quick nuke and they always tasted good and think they would work on a sandwich but I've never done a frozen/reheated egg sandwich before.

[PaynTrain]

Oh damn, that's a great idea. I might have to look for one.

[Donw]

I do the method acorgihouse recommended making sure that the scrambled eggs are just slightly runny, then cut to size and then freeze the portions. The pizza cutter I use is the rocking blade type which gives me straight lines. When reheated they come out very tasty.