Scrambled Eggs
Portion Size: 1/4 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 Eggs | May use egg substitute. Pasteurized Eggs recommended. |
| 1 Tablespoons margarine or oil | |
| 1/2 Cup nonfat milk | |
| Salt and pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat margarine or oil over low heat in a skillet | |
| 2 | Beat eggs, milk, salt, and pepper in a bowl until the eggs are uniform in color | |
| 3 | Add to skillet and heat through, increase the heat somewhat and with a spoon shove the eggs about gently but with accelerating speed, turning with them if necessary, until they have thickened but are still soft | Cook until internal end temperature is 160 ° degrees F. |
| 4 | Optional items can be added; sautéed diced onions; ground mace; low fat shredded cheese; chopped, peeled, seeded, sautéed tomatoes flavored with basil; light sour cream with chives; bacon bits; sautéed mushrooms | Be sure to hold dairy below 41 °F and to reheat scrambled egg fillings to 165 ° F |
Posted in Breakfast and Egg Recipes, Breakfast Entree
