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The Daily Dish Below Deck Down Under

Chef Ryan McKeown Has a Theory About the Constant Egg-Related Drama on Below Deck

The Below Deck Down Under chef explains why the breakfast food seems to be a point of contention in galleys across the Below Deck franchise. 

By Abby Feiner
Style Living Bddu Chef Ryan McKeown Egg Drama

On each of the shows across the Below Deck franchise, there has been a lot — and we mean a lot — of egg-related drama in the galley. The most recent example: Below Deck Down Under chef Ryan McKeown told chief stew Aesha Scott that he aims to avoid custom food orders from guests. As he put it: "If I'm doing omelets, I'm doing the same f--king omelet." 

How to Watch

Watch Below Deck Down Under on Peacock and the Bravo app.

In an April interview with, the chef explained more about his strategy when it comes to working with the team of stews on meal service. "If you ... just give free rein for everybody to order, it's not gonna come out at the same time," he shared. "And if it does, it's gonna be cold."

With that in mind, Ryan thinks "eliminating eggs and multiple options for breakfast will really streamline it" so guests have more time to enjoy other activities. "You know, get the guests off the boat, into the water," he explained. "Doing the rest of what they're about to do versus eggs nine different ways and too many options." 

As BDDU viewers have seen this season, Aesha felt that letting the guests decide their meal times and food options was the best way to run service, as long as there was clear communication with Ryan. However, the chef thinks it's a bit more complicated. "I'm like, you know, we can have communication and things like that, but there's a fine line between communicating and giving people options with, like, tasting menus or omelets versus explaining to them what we're doing and coaching them through it."

"If they're there for an experience," Ryan declared, "they should trust the experience."

Below Deck Down Under is streaming now on Peacock with new episodes available every Thursday.

— Reporting by Laura Rosenfeld

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