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Scrambled Eggs
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 010 00
SCRAMBLED EGGS
Yield 100
Portion 1/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
144 cal
1g
11 g
10 g
392 mg
121 mg
54 mg
Ingredient
Weight
Measure
Issue
EGGS,WHOLE,FROZEN
20 lbs
2 gal 1-1/3 qts
OIL,SALAD
3-7/8 oz
1/2 cup
Method
1 Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Cook slowly until firm, until there is no visible liquid egg, stirring
occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs. Hold for service
at 140 F. or higher.
Notes
1 OVEN METHOD: Using a convection oven, bake at 350 F. 18 to 25 minutes on high fan, closed vent. After 12 minutes, stir every 5
minutes.



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Scrambled Eggs

Yield: 100 Portion: 1/3 Cup
Calories: 144 cal
Carbohydrates: 1g
Protein: 11 g
Fat: 10 g
Cholesterol: 392 mg
Sodium: 121 mg
Calcium: 54 mg

Ingredient Weight Measure Issue
EGGS,WHOLE,FROZEN 20 lbs 2 gal 1-1/3 qts
OIL,SALAD 3-7/8 oz 1/2 cup

Method:
1 Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Cook slowly until firm, until there is no visible liquid egg, stirring
occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds, 155 F. for fresh shell eggs. Hold for service
at 140 F. or higher.
Notes
1 OVEN METHOD: Using a convection oven, bake at 350 F. 18 to 25 minutes on high fan, closed vent. After 12 minutes, stir every 5
minutes.

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/scrambled_eggs.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence