I work for a long haul carrier who as a part of our Business and First Breakfast service we make eggs using a pre mixture that is oven baked to life by a rather pain staking process that requires a blast; followed by frequent and careful unloading, scooping, folding and reloading every few minutes.
I understand that we go through this process to provide our customers with a reasonable scrambled eggs for breakfast and not just some over done fritatta disaster.
I just wonder if there is an easier way?