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Source: MRS 2014
MRS: 1661 — Breakfast Meats (1600s)
Scrambled Eggs
Meal Component Contribution:
1 1/4 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
1 1/4 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Egg Product, Scrambled, Mix, #117 | 1 bag(s), 5 pound |
DIRECTIONS
1. | Prepare scrambled eggs according to instructions on bag/case. Place in steamtable pan for service. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | Place on line for service. |
3. | Portion with a #16 scoop or a 2 ounce spoodle of scrambled eggs per serving. Each portion provides 1 1/4 oz. eq. meat/meat alternate. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Nutrients Per Serving
Calories
53
Carbohydrates
1.01 g
Dietary Fiber
0.00 g
Protein
4.43 g
Sodium
56.34 mg
Total Fat
3.26 g
Sat. Fat
1.07 g
Trans Fat
0.00 g