Eggs Au Gratin (Scotch Woodcock)

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
EGG,HARD COOKED 11 lbs 100 Eggs
MILK,NONFAT,DRY 14-3/8 oz 1 qts 2 cup
WATER,WARM 15-2/3 lbs 1 gal 3-1/2 qts
BUTTER,MELTED 1-1/2 lbs 3 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-1/8 lbs 1 qts
CHEESE,CHEDDAR,SHREDDED 3 lbs 3 qts
BREADCRUMBS,DRY,GROUND,FINE 5-1/8 oz 1-3/8 cup
BUTTER,MELTED 2-1/2 oz 1/4 cup 1-1/3 tbsp

Method

1 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 Cool; remove shells from eggs; slice eggs in half lengthwise. Arrange 100 egg halves in each steam table pan.
3 Reconstitute milk; heat to just below boiling. DO NOT BOIL.
4 Blend butter or margarine and flour together; stir until smooth. Add milk to roux, stirring constantly. Cook until thickened.
5 Add cheese to sauce; stir until cheese is melted. Stir as necessary.
6 Pour 4-3/4 quarts sauce over egg halves in each steam table pan.
7 Combine bread crumbs and butter. Sprinkle 2/3 cup buttered crumbs over mixture in each pan.
8 Using a convection oven, bake at 325 F. 10 minutes or until browned on low fan, open vent. CCP: Hold for service at 140 F. or
higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
223 cal 7 g 12 g 16 g 243 mg 241 mg 179 mg

Portion

2/3 Cup

Yield

100