Griddle Fried Eggs (cooked to order) for 100

Yield: 100 portions
Each Portion: 2 eggs
Temperature: 325F Griddle

1. Break 2 eggs individually into a small bowl.
2. Fry eggs “to order” on a lightly greased griddle. (see NOTE 2.)
3. Serve immediately.

NOTE 1:

1. To ensure uniform cooking and prevent yolks from breaking, remove eggs from refrigerator for 30 minutes before frying.
2. In Step 2, liquid spray shortening may be used. See manufacturers directions for use.

NOTE 2:
In Step 2, eggs may be “cooked to individual order” as:

1. OVER-VERY HARD EGGS: Cook until white is firm, about 2 minutes; break yolk; turn egg over; cook 2 minutes longer or until yolk is set.
2. OVER HARD EGGS: Cook until white is firm, about 2 minutes; break yolk; turn egg over; cook 1-1/2 minutes longer or until yolk is set.
3. OVER MEDIUM EGGS: Cook about 1-1/2 minutes; turn egg over; cook 1 minute longer; white should be firm; yolk should begin to set around edges.
4. OVER EASY EGGS: Cook about 1 minute; turn egg over; cook 1 minute longer; white should be firm; yolk should be soft and shaking.
5. STEAM BASTED EGGS: Place eggs on griddle; cover with a lid; cook eggs about 2 minutes or until desired degree of doneness.
6. SUNNY-SIDE UP EGGS: Cook until white is firm; about 2 minutes.

VARIATION:
GRIDDLE FRIED EGGS (1 EGG): In Step 1, use 10 lb (100 eggs). In Step 2, use 4 ounces (1/2 cup) shortening, melted or salad oil. Follow Step 3. EACH PORTION: 1 egg.