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Cooked Eggs
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 004 00
COOKED EGGS
Yield 100
Portion 2 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
149 cal
1g
12 g
10 g
425 mg
126 mg
49 mg
Ingredient
Weight
Measure
Issue
EGGS,WHOLE,FRESH
22 lbs
200 each
Method
1 HARD COOKED EGGS: Place eggs in baskets as needed; cover with hot water. Bring to a boil; reduce heat; simmer 10 to 15
minutes. DO NOT BOIL. Remove from water; serve immediately. CCP: All fresh shell eggs must be heated to 155 F. or higher
for 15 seconds.
2 SOFT COOKED EGGS: Cook individual portions. Place eggs in baskets; cover with hot water. Bring to a boil; reduce heat;
simmer 4 minutes. DO NOT BOIL. Remove from water; serve immediately.
Notes
1 Remove eggs from refrigeration 30 minutes before using.
2 Eggs may be placed in perforated steamer pans and steamed to desired doneness.
3 If hard cooked eggs are to be used in salads or other dishes, plunge into cold running water immediately after cooking; add ice, if
necessary, to cool eggs. CCP: Refrigerate at 41 F. or lower.
4 COLD WATER METHOD FOR COOKED EGGS: Place eggs in basket as needed; cover with cold water. Bring to a boil; reduce heat.
For soft cooked eggs, simmer 1 minute. For hard cooked eggs, simmer 8 to 10 minutes. DO NOT BOIL.
5 STEAMER METHOD FOR COOKING EGGS: Grease steamer pan. Break eggs individually into a small container before dropping
into greased pan. Egg depth should not exceed 2 inches. Place pan, uncovered, in steamer at 5 pound pressure for 6 to 8 minutes or 15
pound pressure for 5 to 7 minutes. Remove pan from steamer; cut eggs for easy removal. CCP: Fresh eggs must be heated to 155 F. or
higher for 15 seconds. Consistency of cooked eggs can be controlled by adjusting cooking time.



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