Eggs

From Jack's Wiki

Quick Reference

Storage (Liquid Eggs) 34° - 41°F or lower Walk-in cooler
Cooking temp 275°F Grill
Cooking time 2-3 minutes
Cook more time 28 minutes

Holding Times

Scrambled Folded Liquid
30 minutes 30 minutes 48 hours
Product Holding Cabinet Product Holding Cabinet 4-quartPlastic Container

Temperatures

Cooking Temp 155°F internal
Quality Serving Temp 150°F to 160°F

Portioning

Liquid Eggs 2 oz. ladle equals 1 egg portion
Scrambled #8 disher equals 2 egg portions

Tools Needed

  • Square egg ring
  • Pastry brush
  • 4-quart plastic containers with lids
  • 2 oz. ladle
  • #8 disher
  • Warming pans for product holding cabinet
  • Solid lids for warming pans
  • Yellow tongs
  • Solid yellow egg spatula
  • Grill scraper
  • ¼ size 4” deep stainless-steel pan

Work Safe

  • Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
  • Always wear single use gloves when preparing or handling ready to eat food. There should be no bare hand contact with ready to eat food
  • Liquid eggs must be temperature controlled for safety (TCS). It must maintain a temperature of 34° -  41 °F or lower
  • Never mix fresh liquid eggs with leftover liquid eggs. Mixing will not break the bacteria cycle and will contaminate the fresh liquid eggs
  • Eggs must reach an internal temperature of 155°F when cooking and maintain it for 17 seconds
  • Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Receiving and Storing

  • Liquid eggs are delivered and stored at 34° - 41°F or lower in walk-in cooler

Preparing and Holding

Liquid Eggs

  • To prepare liquid eggs for the line, open one bag of liquid eggs and pour it directly into 4-quart containers
  • Once a bag has been opened, the entire bag must be portioned into 4-quart containers
  • Store liquid eggs in 4-quart covered containers in the walk-in cooler
  • Liquid eggs in the plastic container may be held under refrigeration for up to 48 hours
  • Mark the discard date and time on the lid
  • Place a one-hour supply of eggs near the grill during breakfast hours for easy access
  • Eggs must be kept in ice slurry and maintain a temperature of 34° - 41°F or lower
  • Fill a ¼ size 4” deep stainless-steel pan 1 inch deep with shortening and place on the 275°egg grill
  • Never use old shortening from the previous day
  • Keep the solid yellow egg spatula submerged in the pan of shortening when not in use

Cooking

Scrambled Eggs

  • Lift the solid yellow egg spatula from the pan of shortening and spread a small amount of shortening onto the 275°F section of the grill
  • Using a 2-ounce ladle, portion the number of eggs needed onto the surface of the grill
  • Gently stir the eggs with the corner of your solid yellow egg spatula while they cook to give them a scrambled appearance
  • Cook eggs to scrambled medium unless otherwise requested
    • Scrambled Light –  Cook until they start to firm They will have a wet appearance
    • Scrambled Medium – Cook until they are firm They will have a moist appearance
    • Scrambled Well –  Cook until they are firm and dry
  • Remove eggs from the grill with the solid  yellow egg spatula and place in a clean warming pan
  • Scrambled eggs can be held for up to 30 minutes in the product holding cabinet
  • Scrambled eggs should always be placed in a clean warming pan to prevent egg residue in the pan from becoming hard or rubbery
  • Bring the warming pan to the grill to transfer eggs to the product holding cabinet
  • Use a solid lid for scrambled eggs
  • Ensure the pan is completely inserted into the product holding cabinet This will lock the pan in place and not allow heat to escape from the product
  • Press the timer button that corresponds with the pan
  • When the holding time has expired, any scrambled eggs remaining in the warming pan must be discarded into the waste container
  • There should never be empty pans or pans with expired product in the holding cabinet
  • Warming pans should be washed, rinsed, sanitized, and air dried after each use

Scrambled Eggs with Cheese

  • Scrambled eggs with cheese should be cooked to order
  • Lift the solid yellow egg spatula from the pan of shortening and spread a small amount of shortening onto the 275°F section of the grill
  • Portion two, 2-ounce ladles of liquid eggs onto the surface of the grill
  • Place one slice of American cheese on top of the liquid eggs
  • Gently stir the eggs and cheese with the corner of your solid yellow egg spatula while they cook to give them a scrambled appearance
  • Cook eggs to scrambled medium unless otherwise requested

Folded Eggs

  • Lift the solid egg spatula from the pan of shortening and spread a small amount of shortening onto the 275°F section of the grill
  • Place square egg ring on the surface of the egg grill (Diagram 1)
  • Brush inside of rings with shortening before the first use of the day to prevent sticking
  • Using a 2 ounce ladle, evenly distribute 2 ounces of liquid eggs into each section needed (up to 6) of the square egg ring  (Diagram 2)
  • When the egg begins to form an omelet, (approximately 2 minutes), lift and move the square egg ring to an empty section of the grill (Diagram 3)
  • Fold egg from the right edge to the center (Diagram 4)
  • Fold egg from the center to the left edge (Diagram 5)
  • The result should be a square, biscuit size, folded egg (Diagram 6)
  • Flip folded egg over and ensure egg is completely done before serving or holding
  • During peak periods, folded eggs may be pre-cooked and held for up to 30 minutes in the product holding cabinet
  • Bring the warming pan to the grill to transfer eggs to the product holding cabinet
  • Use a solid lid for folded eggs
  • Ensure the pan is completely inserted into the product holding cabinet This will lock the pan in place and not allow heat to escape from the product
  • Press the timer button that corresponds with the pan
  • When the holding time has expired, any folded eggs remaining in the warming pan must be discarded into the waste container
  • There should never be empty pans or pans with expired product in the holding cabinet
  • Warming pans should be washed, rinsed, sanitized, and air dried after each use

Serving

  • Scrambled eggs (2 eggs) are portioned using a #8 disher
  • Always spread the scrambled eggs out on the plate with the back of the disher so the eggs never have a “scooped” appearance
  • A folded egg (1 egg) is portioned using yellow tongs
  • When serving a side order of scrambled eggs, use the #8 disher to portion the scrambled eggs into a squat bowl  
  • Ensure the side order of scrambled eggs does not have a “scooped” appearance       
  • If eating in, place the bowl of eggs on a serving tray
  • If taking out, place a lid on the squat bowl Place the bowl in a 4# bag with a napkin, a fork, and salt and pepper               
  • See Breakfast Plates and Biscuit Sandwiches for more serving directions

Close of Breakfast

  • Store any remaining liquid eggs in a clean, covered, 4-quart plastic container in the walk-in cooler
    • MARK THIS CONTAINER “USE FIRST” FOR THE NEXT DAY
  • Mark the discard date and time on the lid (48 hours)
  • Wash, rinse, sanitize, and air dry all egg utensils, warming pans, and lids
  • Scrape grill thoroughly and empty grease drawer
  • Pour the shortening from the pan on the egg grill into the fryer after breakfast just before filtering
  • DO NOT USE ABRASIVE MATERIALS (i.e. SCOURING PADS, CLEANSERS, ETC.). THESE WILL DAMAGE THE SURFACE OF THE EGG RING
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