Hotel guests vow never to eat free breakfast again after learning how buffet scrambled eggs are made: ‘What the f- -k is that?’

“They don’t even look like real eggs,” another user commented.

However, food industry professionals and chefs were quick to defend the practice, noting that liquid eggs are widely used throughout restaurants, hospitals, schools, cruise ships, and hotels for safety, consistency, and efficiency reasons.

The products are typically made from real eggs that have been cracked, pasteurized, blended, and packaged in bulk containers. Some mixtures may include additives such as milk, stabilizers, or preservatives to improve texture and shelf life.

Hospitality experts say using liquid eggs allows hotels to safely prepare large quantities of breakfast food quickly while reducing labor costs and minimizing foodborne illness risks associated with raw shell eggs.

Despite the backlash, many nutrition experts pointed out that the products are generally safe to eat and nutritionally similar to standard scrambled eggs, though texture and flavor can vary depending on the brand and preparation method.