A rather delicious long-form read via The New Yorker from the equally deliciously named Burkhard Bilger* on the short-order cooks who ensure that breakfasts at the various casinos and hotels on The Strip — large and small, but mainly large — stay on the rails by, in the process, cooking close to a million eggs a year. Well worth your time…
* who has also written “Noodling for Flatheads: Moonshine, Monster Catfish And Other Southern Comforts” which book sits on one of my shelves still.
