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Scrambled Eggs and Cheese
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 010 01
SCRAMBLED EGGS AND CHEESE
Yield 100
Portion 1/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
217 cal
1g
15 g
16 g
411 mg
233 mg
184 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
CHEESE,CHEDDAR,SHREDDED
4 lbs
1 gal
Method
1 Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Sprinkle cheese, using about 1 cup per 1 quart of egg mixture, over
partially cooked eggs. Stir gently until cheese is melted and well blended. Cook slowly until firm or 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
at 140 F. or higher.
Notes
1 OVEN METHOD: Using a 350 F. convection oven, bake 18 to 25 minutes on high fan, closed vent. After 12 minutes, stir every 5
minutes.



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Scrambled Eggs and Cheese

Yield: 100 Portion: 1/3 Cup
Calories: 217 cal
Carbohydrates: 1g
Protein: 15 g
Fat: 16 g
Cholesterol: 411 mg
Sodium: 233 mg
Calcium: 184 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
CHEESE,CHEDDAR,SHREDDED 4 lbs 1 gal

Method:
1 Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Sprinkle cheese, using about 1 cup per 1 quart of egg mixture, over
partially cooked eggs. Stir gently until cheese is melted and well blended. Cook slowly until firm or 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
at 140 F. or higher.
Notes
1 OVEN METHOD: Using a 350 F. convection oven, bake 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_and_cheese.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence