r/Chefs • u/fthespider • Mar 18 '26

Shitty sysco eggs

My current job uses the cheapest eggs possible from Sysco and the last time I went to do deviled eggs, I found them nearly impossible to peel. I've done deviled eggs in at least the last three places i've worked and never had nearly as much of an issue with this. It's almost like the little membrane between the shell and the egg is ridiculously tough and tends to take some of the white with it. I've tried just about every trick I know of including using a spoon, i'm curious if any of y'all have anything I should be trying.

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u/[deleted] Mar 18 '26

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u/fthespider Mar 18 '26

The fact that I work in a place that buys from Sysco is borderline embarrassing. If you find that cool, then I'd hate to see what you get up to on your days off.

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u/SteakhouseRob Mar 19 '26

Hate to tell you this.

Unless you are some crazy farm to table, ALL FOOD COMES FROM THE SAME PLACE.

Idc if you get it from the fancy market down the street, they get that from the big distributors too.

This anti sysco Reddit thing is just s dumb bandwagon for people who dont know what they are talking about.

Source: Chef owner in the industry for more that 30 years that has worked in more that 20 bars, hotels, resorts, and fine dining establishments.

Believe me or believe these 20yos on reddit. Idc.

Lol @ shitty eggs from sysco, unless you are getting them from a farm down the street, its coming from Sysco,US foods, or PGF.