Yield: 100 portions
Each Portion: 2 eggs
| Ingredients | Weights | Measure |
|---|---|---|
| Water | Variable | |
| Vinegar | 2 tablespoons | |
| Eggs, whole | 20 lb | 200 eggs |
- Fill 1 steam table pan (12 x 20 x 4 inches) with water to a depth of 1 inch.
- Add vinegar; bring to a boil; reduce to a simmer.
- Break 2 eggs individually into a small bowl; slide gently into simmering water.
- Cook 3 to 5 minutes or until whites are set and yolks are covered with a white film.
- Using a perforated skimmer, lift eggs out of pan; serve immediately.
- Repeat steps 3 through 5 as eggs are needed.
NOTE:
Eggs may be cooked in a steam cooker. Use 17-12 cup muffin pans. Lightly grease pans. Drop 1 egg into each muffin cup. Place containers in 2-1/2 inch deep perforated pans. Place in preheated compartment; cook 3 to 4 minutes at 5 lb PSI or 2 to 3 minutes at 15 lb PSI.
VARIATION
POACHED EGGS (ONE EGG): Follow Steps 1 and 2. In step 3 break 1 egg individually into small bowl; slide gently into simmering water. Follow Steps 4 through 6.
EACH PORTION: 1 Egg