Posted by nancy on 11/10/2007, 7:20 am
66.219.188.152
i am catering a breakfast for 75, about 30 minute trip and then 30 minute hold time before they eat, set and leave buffet style. They asked for scrambled eggs, fried potatoes and canadian bacon, rest is fruit, pastries etc, no problem. any tips on keeping potatoes, eggs in good shape? i transport in cambros, they do great as far as heat retention. worried about soggy potatoes, running eggs........thanks!
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