OK, I never use Pilsener malt. Let’s just get that out of the way. I always substitute in pale malt because for a while I’ve had a lot around. However, I just made a Kolsch last weekend and I went ahead and used Weyermann Pilsener malt just for fun. Holy crap did I get some hot break! My hot breaks are usually subtle, but this was out of control! Gobs of the stuff were still on the surface when I finished the boil and the chill. To the point that I was trying to hold it back from the spigot with a spoon when I drained the kettle! Y’all ever seen this? I should have taken a picture…
yeah, its a huge pot of egg drop soup, isn’t it?
That’s one of the things I like about pilsener malt. That and the taste. 
Also, if you get a huge hot break that often means your pH is dialed in. If the hot break is minimal then your pH may be off. Pils malt does produce a lot of hot break though.