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French Toast (Frozen Eggs and Egg Whites)
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 022 03
FRENCH TOAST (FROZEN EGGS AND EGG WHITES)
Yield 100
Portion 2 Slices
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
186 cal
29 g
8g
4g
69 mg
324 mg
85 mg
Ingredient
Weight
Measure
Issue
WATER
5-3/4 lbs
2 qts 3 cup
MILK,NONFAT,DRY
5-5/8 oz
2-3/8 cup
SUGAR,GRANULATED
10-5/8 oz
1-1/2 cup
EGG WHITES,FROZEN,THAWED
3-1/2 lbs
1 qts 2-1/2 cup
EGGS,WHOLE,FROZEN
3-1/2 lbs
1 qts 2-1/2 cup
BREAD,WHITE,SLICED
11 lbs
200 sl
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Place water in mixing bowl.
2
Combine milk and sugar; blend well. Add to water; whip on low speed until dissolved, about 1 minute.
3
Add whole eggs and egg whites to ingredients in mixer bowl; whip on medium speed until well blended, about 2 minutes.
4
Dip bread in egg mixture to coat both sides. DO NOT SOAK.
5
Lightly spray griddle with non-stick spray. Place bread on griddle; cook on each side about 1-1/2 minutes or until golden brown.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
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https://theodora.com/recipies/breads_and_sweet_doughs/french_toast_frozen_eggs_and_egg_whites.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 2 Slices |
| Calories: | 186 cal |
| Carbohydrates: | 29 g |
| Protein: | 8g |
| Fat: | 4g |
| Cholesterol: | 69 mg |
| Sodium: | 324 mg |
| Calcium: | 85 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 5-3/4 lbs | 2 qts 3 cup | |
| MILK,NONFAT,DRY | 5-5/8 oz | 2-3/8 cup | |
| SUGAR,GRANULATED | 10-5/8 oz | 1-1/2 cup | |
| EGG WHITES,FROZEN,THAWED | 3-1/2 lbs | 1 qts 2-1/2 cup | |
| EGGS,WHOLE,FROZEN | 3-1/2 lbs | 1 qts 2-1/2 cup | |
| BREAD,WHITE,SLICED | 11 lbs | 200 sl | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Place water in mixing bowl. 2 Combine milk and sugar; blend well. Add to water; whip on low speed until dissolved, about 1 minute. 3 Add whole eggs and egg whites to ingredients in mixer bowl; whip on medium speed until well blended, about 2 minutes. 4 Dip bread in egg mixture to coat both sides. DO NOT SOAK. 5 Lightly spray griddle with non-stick spray. Place bread on griddle; cook on each side about 1-1/2 minutes or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence