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• Add a 2" perforated insert to pan.
• Break eggs (25-30) in separate bowl and slip onto the 1/2 pan insert.
• Steam a maximum of 3 minutes (time should be tested at each facility as
equipment performance will vary at each location).
• Lift perforated insert out of pan and plunge into ice water to retard cooking. The
whites will still have a wet, glossy look, but should hold shape.
• Lift eggs out with slotted spoon and drain well before plating on trayline. Chill
and store until trayline.
• Eggs could be left to chill on perforated insert, drain well.
Scrambled Egg
A pasteurized egg product is recommended. Prepare to a soft, loose consistency.
Remove from heat source, cover with plastic wrap, and immediately blast chill.
Omelets
Frozen convenience product must be fully tempered prior to assembly. For omelets
prepared conventionally, follow existing standardized recipe. Omelet should be slightly
undercooked, then blast chilled.
Hard Cooked Egg
Cook in usual manner and chill immediately. Store covered in walk-in cooler.
PANCAKES/FRENCH TOAST/WAFFLES
For pancakes/French toast prepared conventionally, shingle, stack, and blast chill for a
short period of time (approximately 15 minutes). French toast made with Texas toast
blast chills and retherms with the best quality.
BREAKFAST MEAT
Sausage
Sausage patties are preferred over links for best heating. Cook sausage to 165° F.
(74° C.), then drain well. Blast chill.
Bacon
Cook to point of service. Presentation is best if bacon is cooked to the crisp stage,
drained, and patted dry with paper towels to remove excess fat. Blast chill.
