How is mass egg-frying performed? I'm currently at a hotel in Spain. We are having a buffet breakfast and one of the meals are sunny-side-up fried eggs. I estimate they probably fry several hundred eggs per breakfast. I wondered how they pull it off in the kitchen, especially the "breaking eggs" part.

I can imagine two extremes:


A cook is breaking eggs manually, taking extra care not to put any shell onto the frying pan.
Some kind of automated process takes place, e.g. eggs are put in some foamy container, the top is cut off and then the whole lot is flipped over the pan.


The truth is probably somewhere in between. Anyone with mass-kitchen experience, care to enlighten me?
Chefs are really fast at cooking.  It's what they do.  A chef can almost effortlessly crack an egg with one-hand in about a second.  Scrambled eggs would be pre-cracked and beaten prior to the cooking-shift.