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)
For gluten free (GF): No changes. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Put unshelled 8 eggs in a medium size sauce pan
2Cover with cold water
3Put the pan over medium heat and bring the water to the boiling point
4Lower heat to a simmer
5Now watch your time, which will depend on how large and how cold your eggs are
6The following timings are for 70 degree eggs
7Right out of the refrigerator, they will require at least 2 minutes more
8After 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
9Hard 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.

Jacqueline Larson M.S., R.D.N. and Associates