Soft Cooked, Hard Cooked or Coddled Eggs (Use only pasteurized eggs)
Portion Size: 1 Egg (1/4 c.)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 Eggs | (Pasteurized eggs must be used if you are serving soft runny yolks) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Put unshelled 8 eggs in a medium size sauce pan | |
| 2 | Cover with cold water | |
| 3 | Put the pan over medium heat and bring the water to the boiling point | |
| 4 | Lower heat to a simmer | |
| 5 | Now watch your time, which will depend on how large and how cold your eggs are | |
| 6 | The following timings are for 70 degree eggs | |
| 7 | Right out of the refrigerator, they will require at least 2 minutes more | |
| 8 | After the heat is reduced, eggs will soft cooked in 2 to 3 minutes; Medium cooked in about 4 minutes; hard cooked in 10 to 15 minutes | |
| 9 | Hard cooked eggs should be plunged into cold water at once to arrest further cooking to prevent the yolks from discoloring |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 135° F. Do not mix old product with new.
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