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Scrambled Eggs (Frozen Eggs and Egg Whites)
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 010 05
SCRAMBLED EGGS (FROZEN EGGS AND EGG WHITES)
Yield 100
Portion 1/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
98 cal
1g
10 g
6g
196 mg
132 mg
30 mg
Ingredient
Weight
Measure
Issue
EGGS,WHOLE,FROZEN
10 lbs
1 gal 2/3 qts
EGG WHITES,FROZEN,THAWED
10 lbs
1 gal 2/3 qts
OIL,SALAD
3-7/8 oz
1/2 cup
Method
1 Combine whole table eggs and frozen egg whites. Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Cook slowly until firm or until there is no visible liquid egg, stir
occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service 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 (Frozen Eggs and Egg Whites)

Yield: 100 Portion: 1/3 Cup
Calories: 98 cal
Carbohydrates: 1g
Protein: 10 g
Fat: 6g
Cholesterol: 196 mg
Sodium: 132 mg
Calcium: 30 mg

Ingredient Weight Measure Issue
EGGS,WHOLE,FROZEN 10 lbs 1 gal 2/3 qts
EGG WHITES,FROZEN,THAWED 10 lbs 1 gal 2/3 qts
OIL,SALAD 3-7/8 oz 1/2 cup

Method:
1 Combine whole table eggs and frozen egg whites. Beat eggs thoroughly.
2 Pour about 1 quart eggs on 325 F. lightly greased griddle. Cook slowly until firm or until there is no visible liquid egg, stir
occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service 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_frozen_eggs_and_egg_whites.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence