Servings: 100 Portions (2-1/2 Gallons)
Portions: 1 Omelet Each
Temperature: 325 degrees F. Griddle
3 3/4 quart (5 lb) bacon, fried until crisp, drained, chopped
2-1/2 gallon (200 eggs) Eggs, whole
4 2/3 tablespoon (3 oz) salt
2 teaspoon pepper, black
2 cups (1 lb) shortening, melted or salad oil
Place shelled eggs in mixer bowl. Using wire whip, beat just enough to blend yolks and
whites. Add salt and pepper; mix thoroughly.
Pour 1/3 cup (1-3 oz ladle) egg mixture for individual omelets on greased griddle. Cook
until bottom is golden brown. DO NOT STIR. If necessary, gently lift cooked portion with
a spatula to permit uncooked mixture to flow underneath. Sprinkle about 1 tablespoon bacon
over eggs when partially set. Continue cooking until eggs are set. Fold omelet in half
or into thirds making a long oval shaped omelet. Serve immediately or place in a hot
steam table pan.
NOTE:
Prepared assortment of omelet ingredients may be set up in individual containers and
placed near griddle.
COOK TO ORDER:
2 eggs may be shelled into individual bowls and then yolks and whites blended together using a fork.