Yield: 100 portions
Each Portion: 1/3 cup (2-1/2 ounces)
| Ingredients | Weights | Measure |
|---|---|---|
| Eggs, whole | 20 lb | 9-1/3 quarts (200 eggs) |
| Salad Oil
or Shortening
(melted) |
4 ounces | 1/2 cup |
- Beat eggs thoroughly.
- Pour about 1 quart eggs on lightly greased griddle. Cook slowly until firm (no visible liquid egg), stirring occasionally.
OVEN METHOD:
- Follow Step 1. Omit Step 2. Pour 6 lb 10 ounces (3-1/2 quarts) eggs into 3 hot greased steam table pans (12 x 20 x 4 inches). Bake in 350F oven about 40 to 50 minutes or until eggs are firm. After 20 minutes, stir every 10 minutes. In a 350F convection oven, bake 18 to 25 minutes on high fan, closed vent. After 12 minutes stir every 5 minutes.
- Scrambled eggs may be cooked in a greased pan on top of range in batches of 25 portions.
- In Step 1, 20 lb frozen whole table eggs may be used. Thaw under refrigeration. Follow Step 1. In Step 2 eggs may be cooked to desired consistency.
- No more that 3 quarts (about 60 eggs) should be used per batch when scrambling eggs. DO NOT ADD a batch of just cooked scrambled eggs to leftover eggs on steam table. Hold at 140F or higher.
VARIATION
SCRAMBLED EGGS AND CHEESE: Follow Step 1. Use 4 lb (1 gallon) shredded Cheddar or American cheese. Note: 1 lb 8 ounces (1/2-No. 10 can) canned cheese, American, processed, dehydrated, combined with 12 ounces (1-1/2 cups) warm water may be used for shredded cheese. In Step 2, sprinkle cheese (1 cup per 1 quart egg mixture) over partially cooked eggs; stir gently until cheese is melted and well blended; cook slowly until firm.
SCRAMBLED EGGS AND HAM: Follow Step 1. In Step 2 add 4 lb (3 quarts) chopped ham (1 cup per 1 quart egg mix) to partially cooked eggs. Stir gently; cook slowly until firm.
SCRAMBLED EGGS (DEHYDRATED EGG MIX): Omit Step 1. Use 6 lb 4 ounce (5-No. 3 cylinder cans) canned dehydrated egg mix combined with 7-1/2 quarts warm water. Follow Step 2.
SCRAMBLED EGGS (SINGLE SERVING): In Step 1 use 2 eggs. In Step 2, use 1/12 ounce (1/2 teaspoon) salad oil or melted shortening. Pour eggs on lightly greased griddle. Cook slowly until desired firmness, stirring occasionally.
LIGHT SCRAMBLED EGGS (FROZEN EGGS AND EGG WHITES): In Step 1 use 10 lb frozen whole table grade eggs, thawed and 10 lb frozen egg whites, thawed. Combine thoroughly. In Step 2, cook slowly to desired firmness, stirring occasionally.
SCRAMBLED EGGS (ONE EGG): In Step 1 use 10 lb (4-2/3 quarts-100 eggs). In Step 2, use 2 ounces (1/4 cup) salad oil or melted shortening. EACH PORTION: 2-1/2 tablespoons (about 1 ounce)