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
- Beat eggs thoroughly.
- Add milk and salt. Stir well.
- 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.
- 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.
- Critical Control Point: Heat to 165°F for 15 seconds.
- Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance.
- Add 2½ Tbsp margarine to each pan. Stir well.
- Garnish with parsley.
- Critical Control Point: Hold for hot service at 135°F or higher.
- For best results, serve within 15 minutes.
- If desired serve with ¼ cup Pico de Gallo (see Pico de Gallo USDA Recipe for Schools).
- Portion with No. 16 scoop (¼ cup).
Recipe notes
Source: USDA Standardized Recipes Project. Accessed from 
ICN Child Nutrition Recipe Box for Schools - Breakfast
