Mammoth cruise ships need lots of provisions Feeding around 6,600 passengers and 2,200 crew on a typical seven-day itinerary requires some 60,000 eggs, 9,700 pounds (4,400 kilograms) of chicken, 20,000 pounds of potatoes and 700 pounds of ice-cream.

A standard 7-day cruise on a large modern vessel (carrying roughly 3,000 to 4,000 passengers and 1,500 crew) consumes a staggering amount of food, particularly eggs. On average, a ship of this size will use approximately 9,000 to 10,000 eggs per day. Over the course of a week-long voyage, this totals between 63,000 and 70,000 eggs. These are used for everything from breakfast omelets and scrambled eggs at the buffet to baking high-end pastries, making fresh pasta, and preparing various sauces for specialty dining venues. To manage such vast quantities, cruise lines employ massive logistics operations, often sourcing liquid egg products for large-scale baking while maintaining tens of thousands of shell eggs for guest-facing orders. This volume is a testament to the "all-you-can-eat" culture of cruising, where the galley staff works around the clock to ensure that thousands of meals are prepared simultaneously for guests across multiple dining decks.