Originally Posted by
Kacee
I saw staff carrying a very large plastic bag of liquid egg through the restaurant at MM San Diego Marina once. It forever changed my views on hotel breakfasts.
You can definitely tell the difference between the processed product and the real thing.
As much as they're 100% eggs (well, 99.99995% plus maybe a splash of citric acid and something else for stabilization), the pasteurization process alone is likely a culprit in texture and subtle flavo(u)r change. I expect that many places using "steam table" type egg service prefer the product for a myriad of reasons, and #1 is to prevent Sal Manila from crashing the party