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Eggs Au Gratin (Scotch Woodcock)
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 003 00
EGGS AU GRATIN (SCOTCH WOODCOCK)
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
223 cal
7g
12 g
16 g
243 mg
241 mg
179 mg
Ingredient
Weight
Measure
Issue
EGG,HARD COOKED
11 lbs
100 Eggs
MILK,NONFAT,DRY
14-3/8 oz
1 qts 2 cup
WATER,WARM
15-2/3 lbs
1 gal 3-1/2 qts
BUTTER,MELTED
1-1/2 lbs
3 cup
FLOUR,WHEAT,GENERAL PURPOSE
1-1/8 lbs
1 qts
3 lbs
3 qts
CHEESE,CHEDDAR,SHREDDED
BREADCRUMBS,DRY,GROUND,FINE
5-1/8 oz
1-3/8 cup
BUTTER,MELTED
2-1/2 oz
1/4 cup 1-1/3 tbsp
Method
1 Place eggs in baskets as needed; cover with hot water. Bring to a boil; reduce heat; simmer 10 to 15 minutes. DO NOT BOIL.
Remove from water; serve immediately. CCP: All fresh shell eggs must be heated to 155 F. or higher for 15 seconds.
2 Cool; remove shells from eggs; slice eggs in half lengthwise. Arrange 100 egg halves in each steam table pan.
3 Reconstitute milk; heat to just below boiling. DO NOT BOIL.
4 Blend butter or margarine and flour together; stir until smooth. Add milk to roux, stirring constantly. Cook until thickened.
5 Add cheese to sauce; stir until cheese is melted. Stir as necessary.
6 Pour 4-3/4 quarts sauce over egg halves in each steam table pan.
7 Combine bread crumbs and butter. Sprinkle 2/3 cup buttered crumbs over mixture in each pan.
8 Using a convection oven, bake at 325 F. 10 minutes or until browned on low fan, open vent. CCP: Hold for service at 140 F. or
higher.



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Eggs Au Gratin (Scotch Woodcock)

Yield: 100 Portion: 2/3 Cup
Calories: 223 cal
Carbohydrates: 7g
Protein: 12 g
Fat: 16 g
Cholesterol: 243 mg
Sodium: 241 mg
Calcium: 179 mg

Ingredient Weight Measure Issue
EGG,HARD COOKED 11 lbs 100 Eggs
MILK,NONFAT,DRY 14-3/8 oz 1 qts 2 cup
WATER,WARM 15-2/3 lbs 1 gal 3-1/2 qts
BUTTER,MELTED 1-1/2 lbs 3 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-1/8 lbs 1 qts
CHEESE,CHEDDAR,SHREDDED 3 lbs 3 qts
BREADCRUMBS,DRY,GROUND,FINE 5-1/8 oz 1-3/8 cup
BUTTER,MELTED 2-1/2 oz 1/4 cup 1-1/3 tbsp

Method:
1 Place eggs in baskets as needed; cover with hot water. Bring to a boil; reduce heat; simmer 10 to 15 minutes. DO NOT BOIL.
Remove from water; serve immediately. CCP: All fresh shell eggs must be heated to 155 F. or higher for 15 seconds.
2 Cool; remove shells from eggs; slice eggs in half lengthwise. Arrange 100 egg halves in each steam table pan.
3 Reconstitute milk; heat to just below boiling. DO NOT BOIL.
4 Blend butter or margarine and flour together; stir until smooth. Add milk to roux, stirring constantly. Cook until thickened.
5 Add cheese to sauce; stir until cheese is melted. Stir as necessary.
6 Pour 4-3/4 quarts sauce over egg halves in each steam table pan.
7 Combine bread crumbs and butter. Sprinkle 2/3 cup buttered crumbs over mixture in each pan.
8 Using a convection oven, bake at 325 F. 10 minutes or until browned on low fan, open vent. CCP: Hold for service at 140 F. or
higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cheese_and_eggs/eggs_au_gratin_scotch_woodcock.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence