Cooked Eggs

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
EGGS,WHOLE,FRESH 22 lbs 200 each

Method

1 HARD COOKED EGGS: Place eggs in baskets as needed; cover with hot water. Bring to a boil; reduce heat; simmer 10 to 15
minutes. DO NOT BOIL. Remove from water; serve immediately. CCP: All fresh shell eggs must be heated to 155 F. or higher
for 15 seconds.
2 SOFT COOKED EGGS: Cook individual portions. Place eggs in baskets; cover with hot water. Bring to a boil; reduce heat;
simmer 4 minutes. DO NOT BOIL. Remove from water; serve immediately.
Notes
1 Remove eggs from refrigeration 30 minutes before using.
2 Eggs may be placed in perforated steamer pans and steamed to desired doneness.
3 If hard cooked eggs are to be used in salads or other dishes, plunge into cold running water immediately after cooking; add ice, if
necessary, to cool eggs. CCP: Refrigerate at 41 F. or lower.
4 COLD WATER METHOD FOR COOKED EGGS: Place eggs in basket as needed; cover with cold water. Bring to a boil; reduce heat.
For soft cooked eggs, simmer 1 minute. For hard cooked eggs, simmer 8 to 10 minutes. DO NOT BOIL.
5 STEAMER METHOD FOR COOKING EGGS: Grease steamer pan. Break eggs individually into a small container before dropping
into greased pan. Egg depth should not exceed 2 inches. Place pan, uncovered, in steamer at 5 pound pressure for 6 to 8 minutes or 15
pound pressure for 5 to 7 minutes. Remove pan from steamer; cut eggs for easy removal. CCP: Fresh eggs must be heated to 155 F. or
higher for 15 seconds. Consistency of cooked eggs can be controlled by adjusting cooking time.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
149 cal 1 g 12 g 10 g 425 mg 126 mg 49 mg

Portion

2 Each

Yield

100