Batch omelette
Thick omelette cut into neat squares — the fastest way to portion thousands of eggs.
Method
- Beat eggs + salt + a little scallion; avoid excess MSG for MBG.
- For volume: pour a 1 cm sheet into a tray, steam/bake 160 °C 12–15 min until firm — or make a thick skillet omelette and cut.
- Cut into neat squares with a dampened sharp knife — clean edges, no crumbling.
Quality & safety
MBG omelette must be fully cooked — a soft centre is a risk. Serve ≤4 h; the surface dries quickly in open air.
Production scaling
Eggs linear ×N (55 g ≈ 1 egg) plus 3–5% spare; oil f=0.85. Tray steaming/baking beats per-portion skillets at large N.