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Scrambled Eggs
1 ½ oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 2 ounces
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Egg Product, Scrambled, Mix, #1317 | 1 bag , 5 pounds |
DIRECTIONS
1. | Prepare the scrambled eggs according to the instructions on the bag/case. CCP: Heat the product to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Place the cooked eggs in a steamtable pan for service. |
3. | Place the steamtable pan on a heated portion of the service line. CCP: Cover and hold the product for service at 135 degrees F or higher. |
4. | Portion the scrambled eggs with a #16 scoop or a 2 oz. spoodle for serving. Each portion provides 1 ½ oz. eq. meat/meat alternate. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
- Prepare the Scrambled Eggs for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Purchasing Guide
- Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.