Source: MRS 2021
MRS: 1661 — Breakfast Meats (1600s)

Scrambled Eggs

Meal Component Contribution:
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
  •  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.

Nutrients Per Serving
Calories
49
Carbohydrates
0.82 g
Dietary Fiber
0.00 g
Protein
4.12 g
Sodium
54.00 mg
Total Fat
3.30 g
Sat. Fat
1.24 g
Trans Fat
0.00 g