Scrambled Eggs

50 servings (¼ cup)

Crediting:

¼ cup provides:

  • 2 oz equivalents meat alternate.

PrimeroEdge Recipe Code: SR110038

Category: Eggs

Ingredients

Scrambled Eggs

2 qt 3¼ cups (6 lb)  Whole eggs, frozen, thawed
1 qt   Nonfat milk
1½ tsp   Salt
⅓ cup (2½ oz)   Margarine, trans-fat free
1 Tbsp   Dried parsley

Scrambled Eggs Directions

  1. Beat eggs thoroughly.
  2. Add milk and salt. Stir well.
  3. Lightly coat steam table pan (12" x 20" x 2½") with pan release spray. Pour 1 qt 3½ cups 2 Tbsp egg mixture into each pan. For 50 servings, use 2 pans.
  4. Bake: Conventional oven: 350°F for 20 minutes. Stir once after 15 minutes. Convection oven: 300°F for 15 minutes. Stir once after 10 minutes. Steamer: 5 lb pressure for 3–5 minutes. DO NOT OVERCOOK.
  5. Critical Control Point: Heat to 165°F for 15 seconds.
  6. Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance.
  7. Add 2½ Tbsp margarine to each pan. Stir well.
  8. Garnish with parsley.
  9. Critical Control Point: Hold for hot service at 135°F or higher.
  10. For best results, serve within 15 minutes.
  11. If desired serve with ¼ cup Pico de Gallo (see Pico de Gallo USDA Recipe for Schools).
  12. Portion with No. 16 scoop (¼ cup).

Recipe notes

Source: USDA Standardized Recipes Project. Accessed from External LinkICN Child Nutrition Recipe Box for Schools - Breakfast

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