CHEESE AND EGGS No. F 010 05
SCRAMBLED EGGS (FROZEN EGGS AND EGG WHITES)
| Yield: 100 | Portion: 1/3 Cup |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 98 cal | 1 g | 10 g | 6 g | 196 mg | 132 mg | 30 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| EGGS,WHOLE,FROZEN | 10 lbs | 1 gal 2/3 qts | |
| EGG WHITES,FROZEN,THAWED | 10 lbs | 1 gal 2/3 qts | |
| OIL,SALAD | 3-7/8 oz | 1/2 cup |
Method
- Combine whole table eggs and frozen egg whites. Beat eggs thoroughly.
- Pour about 1 quart eggs on 325 F. lightly greased griddle. Cook slowly until firm or until there is no visible liquid egg, stir occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
- Using a 350 F. convection oven, bake 18 to 25 minutes on high fan, closed vent. After 12 minutes, stir every 5 minutes.
