Here is what happens. The chief in the kitchen takes the filet mignon, rubs each piece with olive oil, then coats with black pepper on each side. The meat is then placed on the grill for maybe 1 or 2 minutes, just long enough to get the grill marks and some charcoal flavoring. The meat is placed in a pan and baked in the oven for approx 30 min. give or take to cook.
The meat is then placed in foil pans to cool to the right temp. then placed in the oven inserts that go onboard the plane. This is no more then 24 hours before your flight for freshness.
The F/C Flight attendant the heats the food to the right temp on the plane, He or She removes the F/C tray set up from the cart and places the hot steak on your plate with veggies and potatoes or rice. Also on this tray are your plate, silverware, salt, pepper, roll, butter, napkin, & desert.
I have seen this done at the commissary, and I was asking a lot of questions. The next day while working, a flight came back that served steak, and as luck would have it there was 3 steaks left over. Gee 3 caterers working the ramp, can you say lunch, and they tasted great.
Now with the eggs the same thing. The are cooked up the day before your flight. The key is that it is fresh and not frozen, they can be held in the flight cooler up to 2 days before your flight.
All first class food at my airline is made fresh every 2 or 3 days, placed in foil pans and they are heated on the airplane. All are placed in separate pans, one for steak or chicken, one for vegetables, and the other or rice or potatoes.
The First Class trays are set up the same way. Everything is placed on the try for the meal. They can do up to 30 flights at a time, and then they place the tray set ups in the food cart with everything you need but the hot food. All the trays are the same, except for the desert. The deserts are sometimes frozen then cut and placed on a plate and by the time you eat it its thawed out.
I hope I have answered your questions.
Just an MSPAVGEEK