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Looking at egg waste

By Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst  ///  August 17, 2018


This is a recurring feature where LeanPath Executive Chef Robb White examines real food waste images from LeanPath 360s and shares insights based on what he sees.

Overproduced scrambled eggs. This is such a common thing to see in our food waste photography. Breakfast buffetsor buffets in generalare difficult to match production to demand. Plus you've got the additional concern of having a visually bountiful spread. A recipe for waste. Eggs are often mass produced in the morning in big batches that aren’t justified by sales, but that buffet looks full!

Consider these tips to cut down on the waste:

Track leftovers.

Cut back on the pans produced to match your demand. Make enough to get through the morning rush; after that you can either batch cook the eggs to order or make smaller batches to get through the remainder of the breakfast period.

Hold the toppings.

Don’t be too quick to layer on the cheese and veggies—wait until the pans are ready to be put on the line. Doing this will not only result in a better looking and tasting product, but also cut back on wasting additional items that may ultimately get thrown out.

Focus on ways to safely reuse the eggs.

If you have leftover eggs that were never put out in the morning (and held safely), incorporate them into pre-made breakfast burritos. Or consider adding eggs into lunch dishes—like fried rice.


For more best practices on reducing and re-purposing food waste we’ve compiled 20 helpful food waste-cutting tips from our clients and LeanPath coaches. Download your copy of the e-guide here! 

Topics: Food Waste Musings, Latest News, Food Waste Prevention Newsletter, Food Waste News