Egg shortage? Try savory waffles

Morphing an omelet into a waffle.

egg waffle

Omelet stations are a particularly popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the Lubbock, Texas, school. But during the second half of 2015, when avian flu hit chicken farms and led to a severe egg shortage, he had to make a change. “We still had to offer omelets, but we started pushing students toward waffles with omelet flavors,” he says.  

  1. McMurrey specs pasteurized shell eggs for the 40 campus dining venues he oversees. “When the egg price tripled, we had to create an alternative to four-egg omelets,” he says. He and his team developed a bacon-cheddar waffle that mimics the flavors of one of the college’s best-selling omelets but uses only one egg per waffle.
     
  2. To speed prep, the waffles start with a mix—a blend of wheat and corn flours and malted barley extract. Kitchen staff adds buttermilk to make the batter, which can be made ahead, then incorporates pieces of cooked bacon, scallions and shredded cheddar cheese in the same proportions that go into the omelets. 
     
  3. Developing a savory waffle batter enabled McMurrey to extend waffles to all-day breakfast at nine locations, adding heartier toppings such as fried chicken. Build-your-own options also are going strong, McMurrey says: “We developed a spiced apple topping to customize both savory and sweet waffle creations, and it’s doing well.” 

omelet waffle chart

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources