yeah. for the weekends at my former job we would go through alot of of holly. cracking an egg and separating an egg about evey 2 seconds sounds about right.
Galatoires Baton Rouge? That's a lot of hollandaise.
i cant remember how much holly i would make at galatoires. but at robertos and mansurs, it was usually a 30-50 yolk hollandiase for the weekends. ofcourse that includes bernaise,choron, creolaise and whatever else we mightve been using.
What method do you use to do it so fast? I don't doubt you can do it, I'm just having a hard time thinking of a way to do it so fast..
crack an egg,hold the yolk in your hand and allow for some space between your index finger and middle finger and the egg white should separate itself and fall off of the yolk. if you have poor quality eggs(many restaurants do) the egg white wont be very firm at all, but be very watery instead. which makes the process even quicker.
Not real cowboy, but efficient.
When prepping squid/calamari such as arrowhead etc instead of using a knife to score or 'criss cross'or 'pineappling' whatever you may call it,
Try using a matfer mandoline julienne attachment, this also pulls any excess membrane off..