The Surprising Reason Why You Should Skip Eggs at a Hotel Breakfast Buffet
You’re not the only one side-eyeing the scrambled eggs at the hotel buffet. Here’s why they always seem a little strange.
I love eggs. They’re my go-to breakfast, no matter where I am. Home on a Saturday morning? Cheesy scrambled eggs. At a diner? One veggie omelet, please. On the way to an adventure with my family? A breakfast burrito loaded with bacon and hash browns. But at a hotel breakfast buffet, I tend to hesitate when I reach the chafing dish full of scrambled eggs. There’s always something just a little off about them.
Turns out, I’m not alone in thinking this. But what makes buffet eggs so weird—and should you even be eating them? To get to the bottom of this egg-cellent mystery (I had to), I asked a registered dietitian. Read on to find out why people pause before scooping up buffet eggs—and why you might want to skip them altogether.
What’s the main issue with hotel buffet eggs?
They’re often made from powdered or liquid eggs.
That odd taste and rubbery texture? It’s likely because the hotel isn’t cracking fresh eggs in the kitchen. More often than not, they’re using liquid or powdered eggs.
“Powdered eggs are eggs that have been dehydrated into a powdered form,” explains Violeta Morris, MS, RDN, a registered dietitian nutritionist at the Concierge Dietitian in Columbus, Ohio. “They’re made by breaking and mixing the eggs, removing moisture, then grinding the mixture into a fine powder. The powder is pasteurized to ensure safety and extend shelf life.”
How can you tell if a hotel is using powdered eggs?
If you see a pan full of premade scrambled eggs, it’s probably not made from fresh eggs. “Many buffets use powdered or preprocessed liquid products—either real eggs, substitutes, or a mix of both,” says chef Maricel Gentile, owner of Maricel’s Kitchen and a 30-year veteran of the food-service industry, including at several New York City hotels. “You can tell right away—they’re often runny or dry and rubbery, and they lack flavor.”
Powdered eggs differ in taste, texture, and even color. “Dehydrating the eggs alters their chemical structure and removes the natural moisture,” explains Morris. “This affects the final taste and texture.”
Cooked powdered eggs tend to be denser and flatter, and the taste is blander. The high heat used in processing also causes oxidation, which gives them a more yellow or even brownish tint.
Still unsure? “Look for an egg station with a chef making fresh eggs to order,” Gentile advises. “Avoid the hot pan full of eggs unless you confirm they’re using fresh ones. No high-end buffet will serve a hotel pan full of scrambled eggs—they’ll have an action station.”What are the other issues with buffet eggs?
1. They’ve been sitting out for hours.
Most breakfast buffets prep food before guests even arrive. Even if the trays are heated, eggs lose their texture and freshness over time. Since these eggs often don’t start out tasting great, extended warming only makes things worse.
2. There’s a food safety risk.
“Any food served on a buffet carries a risk of foodborne illness,” says Morris. “Time, temperature, and handling are key.” Eggs should be cooked to 160°F and held above 140°F, per the FDA. If a dish isn’t covered and heated consistently, bacteria like salmonella can multiply.
“It’s essential to replace eggs at least every two hours to maintain safety,” Morris adds. Since hotel breakfasts typically last three to four hours, late risers should be extra cautious.
3. They may contain preservatives.
Powdered eggs can last for a year or more—up to 25 years in some cases—thanks to added preservatives. If that’s a concern for you, it might be best to steer clear.
4. There could be other additives.
Besides preservatives, some powdered egg products include ingredients like powdered milk for flavor and texture. That’s a problem if you’re lactose intolerant or have a dairy allergy. “I would advise anyone with food sensitivities to avoid buffet eggs,” says Morris. Asking about ingredients is possible, but harder at a busy buffet than at a sit-down restaurant.
Are buffet eggs as healthy as fresh ones?
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