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Poached Eggs
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 009 00
POACHED EGGS
Yield 100
Portion 2 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
149 cal
1g
12 g
10 g
425 mg
127 mg
49 mg
Ingredient
Weight
Measure
Issue
WATER
4-1/8 lbs
2 qts
VINEGAR,DISTILLED
1 oz
2 tbsp
EGGS,WHOLE,FRESH
22 lbs
200 each
Method
1
Fill a steam table pan with water to a depth of 1 inch.
2
Add vinegar; bring to a boil; reduce to a simmer.
3
Break 2 eggs individually into a small bowl; slide gently into simmering water.
Cook 3 to 5 minutes or until whites are set and yolks are covered with a white film. CCP: Internal temperature must reach 155 F.
4
or higher for 15 seconds.
5 Using a perforated skimmer, lift eggs out of pan; serve immediately. CCP: Hold for service at 140 F. or higher.



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Poached Eggs

Yield: 100 Portion: 2 Each
Calories: 149 cal
Carbohydrates: 1g
Protein: 12 g
Fat: 10 g
Cholesterol: 425 mg
Sodium: 127 mg
Calcium: 49 mg

Ingredient Weight Measure Issue
WATER 4-1/8 lbs 2 qts
VINEGAR,DISTILLED 1 oz 2 tbsp
EGGS,WHOLE,FRESH 22 lbs 200 each

Method:
1
Fill a steam table pan with water to a depth of 1 inch.
2
Add vinegar; bring to a boil; reduce to a simmer.
3
Break 2 eggs individually into a small bowl; slide gently into simmering water.
Cook 3 to 5 minutes or until whites are set and yolks are covered with a white film. CCP: Internal temperature must reach 155 F.
4
or higher for 15 seconds.
5 Using a perforated skimmer, lift eggs out of pan; serve immediately. 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/poached_eggs.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence