|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|
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
|223 cal||7 g||12 g||16 g||243 mg||241 mg||179 mg|