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

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CHEESE AND EGGS No.F 010 02
SCRAMBLED EGGS AND HAM
Yield 100
Portion 1/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
171 cal
1g
14 g
12 g
401 mg
352 mg
55 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
HAM,COOKED,BONELESS
4 lbs
Method
1 Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Dice ham. Add diced ham, about 1 cup per 1 quart of egg mix, over
partially cooked eggs. Stir well. 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 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 Ham

Yield: 100 Portion: 1/3 Cup
Calories: 171 cal
Carbohydrates: 1g
Protein: 14 g
Fat: 12 g
Cholesterol: 401 mg
Sodium: 352 mg
Calcium: 55 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
HAM,COOKED,BONELESS 4 lbs

Method:
1 Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Dice ham. Add diced ham, about 1 cup per 1 quart of egg mix, over
partially cooked eggs. Stir well. 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 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_ham.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence