- 1
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Place the bag in a hotel pan.
- 2
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Steam mode 212F (100C) 15 minutes.
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- 3
-
Remove from the oven. Eggs are pretty raw still.
- 4
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Turn the bag over.
- 5
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Squish the eggs around a little.
- 6
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15 more minutes.
- 7
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Remove.
- 8
-
Cut open bag.
- 9
-
- 10
-
Dump eggs.
- 11
-
Use a large whisk to break up the eggs.
- 12
-
- 13
-
Ready to go!!!
- 14
-
You can chill down for later rethermalization if desired! One pan will chill down in about 30 minutes in a blast chiller. A full load will take a bit longer.
- 15
-
Ingredients
Bagged pasteurized eggs |