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.