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Thread: Scrambled Eggs

  1. #1
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    Scrambled Eggs

    131 ounces eggs (about 75 total) (see notes)
    1 1/2 quarts milk
    2 tablespoons salt
    8 ounces margarine
    minimum amount of time before serving.
    1. Break eggs into mixer bowl. If using frozen eggs, defrost. Beat slightly on medium speed, using wire whip attachment.

    2. Add milk and salt to eggs. Beat until blended. Refrigerate mixture, removing small amounts as needed.

    3. Melt margarine in fry pan, griddle, or steam-jacketed kettle. Pour in egg mixture (se Notes). Cook over low heat, stirring occasionally,until of desired consistency. Eggs should be glossy and 165F. Serve with No. 10 dipper.

    Servings: 50

    Notes: Potentially hazardous food. Hold uncooked mixture below 41F and cooked eggs above 140F.

    Breaking and pooling large quantities of shell eggs is not recommended.

    Recommended using pasteurized eggs when scrambled egg mixture must be held longer than 2 hours.

    The type of equipment used will determine batch size. Eggs should be cooked in small batches and held for a 4 oz margarine in each of two steamer or counter pans. Pour egg mixture into pans. Steam for 6-8 minutes at 5 lb pressure until desired degree of hardness is reached.

    OVEN METHOD. Melt 4 oz margarine in each of two counter or baking pans. Pour egg mixture into pans. Bake approximately 20 minutes at 350F, stirring once after 10 minutes of baking.

    For lower cholesterol, egg whites may be substituted for half of the whole eggs.

    VARIATIONS:

    Scrambled Eggs and Cheese. Add 1 lb grated cheddar cheese.

    Scrambled Eggs and Chipped Beef. Add 1 lb chopped chipped beef. Reduce salt to 1 Tbsp or less.

    Scrambled Eggs and Ham. Add 1 lb 4 oz chopped cooked ham. Reduce salt to 1 Tbsp or less.
    Last edited by Cookie; February 15th, 2008 at 02:49 PM.

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