Yield: 100 portions
Each Portion: 2/3 cup (4-1/2 ounces)
Pan Size: 12 x 20 x 4 inch steam table pan
Temperature: 325F oven
| Ingredients | Weights | Measure |
|---|---|---|
| Eggs, hard cooked,
shelled
|
10 lb | 100 eggs |
| Milk, nonfat, dry | 1 lb 10 ounces | 1-1/2 quarts |
| Water, warm | 7-1/2 quarts | |
| Butter or margarine,
melted
|
1 lb 8 ounces | 3 cups |
| Flour, general
purpose, sifted
|
1 lb | 1 quart |
| Cheese, cheddar
shredded
|
3 lb | 3 quarts |
| Bread crumbs, dry | 5-1/3 ounces | 1-1/2 cups |
| Butter or margarine,
melted
|
2-1/2 ounces | 5 tablespoons |
- Cook eggs. Cool; remove shells from eggs. Slice eggs in half lengthwise. Arrange 100 egg halves in each pan.
- Reconstitute milk. Heat to just below boiling. DO NOT BOIL.
- Blend butter or mrgarine and flour together. Stir until smooth. Add milk to roux, stirring constantly. Cook until thickened.
- Add cheese to sauce. Stir until cheese is melted. Stir as necessary.
- Pour about 10 lb 2 ounces (4-3/4 quarts) sauce over egg halves in each pan.
- Combine bread crumbs and butter or margarine. Sprinkle 2/3 cup buttered crumbs over mixture in each pan.
- Bake 20 minutes or until browned.
NOTE:
In Step 7, if convection oven is used, bake at 325 degrees F for 10 minutes or until browned on low fan, open vent.