Current Qantas First Lounge Menu (SYD/MEL) and relevant topics

[QFFHntrGthr]

Breakfast menu to complete Autumn set. The omelettes have disappeared

Too bad. I only ever order the egg white omelette.
Do you, like me, think the poached eggs are the wrapped in gladwrap and boiled version? I avoid them at all cost from the way they look.

 

[SYD]

Too bad. I only ever order the egg white omelette.
Do you, like me, think the poached eggs are the wrapped in gladwrap and boiled version? I avoid them at all cost from the way they look.

Not that I’m aware of, generally ok.

Looks like I’ll be having Eggs Benny next visit.

 

[QFFHntrGthr]

Not that I’m aware of, generally ok.

Looks like I’ll be having Eggs Benny next visit.

The taste would be ok but the thought of eating some dissolved microplastic in the eggs put me right off. Poached eggs that look like round balls have to be wrapped in something for cooking. That's why I won't eat anything sous vide prepared. Death is a definite but would try and limit the chance of a very painfull cancer induced one as much as possible.

 

[SYD]

The taste would be ok but the thought of eating some dissolved microplastic in the eggs put me right off. Poached eggs that look like round balls have to be wrapped in something for cooking. That's why I won't eat anything sous vide prepared. Death is a definite but would try and limit the chance of a very painfull cancer induced one as much as possible.

Actually, torpedo shape poached eggs are usually from rolling water.

This photo was pinched from a review, but how I remember them. Doesn’t look like they’re been in a ball shape since the egg was cracked…

 

[Steady]

Poached eggs that look like round balls have to be wrapped in something for cooking.

Actually, torpedo shape poached eggs are usually from rolling water.

Doesn’t look like they’re been in a ball shape since the egg was cracked…

View attachment 435618

I poach eggs breaking them directly into a deep pot of simmering water and they come out like in the photo

 

[QFFHntrGthr]

I poach eggs breaking them directly into a deep pot of simmering water and they come out like in the photo

+ @SYD, that's a relief. Ta

 

[kpc]

Breakfast menu to complete Autumn set. The omelettes have disappeared
View attachment 435596

Why only poached eggs? Fried? Scrambled? What happened...

 

[Economy_Gold]

Can someone please confirm what is the current cut-off time between the breakfast and all-day menu in SYD?
I know it has been mentioned in the past, but I am interested in the current arrangement as I have a flight next week.

 

[henrus]

Can someone please confirm what is the current cut-off time between the breakfast and all-day menu in SYD?
I know it has been mentioned in the past, but I am interested in the current arrangement as I have a flight next week.

11am.

 

[anat0l]

Why only poached eggs? Fried? Scrambled? What happened...

From a chef's point of view, much easier to mass poach eggs then warm them up for service. (Scrambled eggs also possible, but they won't be moist)

That said, surely it can't be a stretch to ask for eggs done your way (especially the eggs only breakfast), so heavens know why they only mention poaching.

 

[J-P]

Why only poached eggs? Fried? Scrambled? What happened...

Just a misinterpretation I think, "poached" here means stolen due to high egg prices at the moment

 

[SYD]

From a chef's point of view, much easier to mass poach eggs then warm them up for service. (Scrambled eggs also possible, but they won't be moist)

I’ve seen more boiled, scrambled and sad fried eggs in Bay Marie’s over the years than poached. Of course, onboard dry scrambled and rubbery omelettes Re all the rage…

That said, surely it can't be a stretch to ask for eggs done your way (especially the eggs only breakfast), so heavens know why they only mention poaching.

Yes, that would be a reasonable test as to how much orders are cooked to order.

I wouldn’t have thought the kitchen is “mass” poaching eggs but I’ve never sat at the bar to watch closely what’s going on back there.

Who has?

 

[anat0l]

I wouldn’t have thought the kitchen is “mass” poaching eggs but I’ve never sat at the bar to watch closely what’s going on back there.

Who has?

Haven't seen it with my own eyes but I'd imagine it's possible to poach eggs only partially, then stop cooking them by placing them in ice or cold water. When a customer order comes up, they are re-warmed gently in water before serving.

As for doing them en masse, you could probably do two in a pot of water at the same time (maybe more if you ignore most of the white), then have maybe four or so pots going at a time. No idea how many covers the kitchen prepares for in a given day's service (or services, viz. breakfast and all-day)

 

[astrosly]

Poached only needs 2 eggs at most. Decent sized omelette needs 3-4 eggs so that is likely why it has been removed from the menu because of the current drought in egg availability. Same reason McDonald's no longer does egg muffins in their all day menu.

 

[SYD]

Haven't seen it with my own eyes but I'd imagine it's possible to poach eggs only partially, then stop cooking them by placing them in ice or cold water. When a customer order comes up, they are re-warmed gently in water before serving.

Ewww….

As for doing them en masse, you could probably do two in a pot of water at the same time (maybe more if you ignore most of the white), then have maybe four or so pots going at a time. No idea how many covers the kitchen prepares for in a given day's service (or services, viz. breakfast and all-day)

I’m sure they do batches. My point was they don’t appear to be doing dozens at a time and slopping around in warm ponds for hours.

 

[anat0l]

Poached only needs 2 eggs at most. Decent sized omelette needs 3-4 eggs so that is likely why it has been removed from the menu because of the current drought in egg availability. Same reason McDonald's no longer does egg muffins in their all day menu.

That's a good point - hadn't thought about the egg drought.

Suffice to say, though, that they've been forced to be frugal even for the F Lounge customers. Heck, maybe they should put "eggs your way" or omelettes on the P1 exclusive menu

Those trays of scrambled eggs in the J lounges - are those powdered eggs?

Ewww….

Don't be so put off - all part of mis en place in a kitchen.

I re-watched an old series recently of Raymond Blanc travelling and cooking around France. One of his services was a salad that required one soft poached egg per salad. He used the technique I described - about an hour before service, partially poach the egg so that the white sets but the yolk inside is still rather raw, then place in cold water to stop the cooking. When the egg is needed for service later, re-warm in hot water and serve. He needed to make about 20-40 salads all at once, so that'd be a slice of hell to do in full swing of service if done fresh to order from raw.


Oddly enough, I wonder how they prepare the bacon and egg brioche roll, because traditionally one would think that uses a fried egg. So... ta da... we can do more than just poached eggs.