3 days prior to day of service:
Pull egg patties from freezer. Open cases and remove cartons from case.
Place cartons on sheet pans with space between to allow for thawing.
Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
Wash hands thoroughly.
Day of service:
Pull 3 shallow steam table pans and place at workstation.
Spray completely with butter flavored pan spray.
Pull thawed eggs from cooler and place at workstation.
Wash hands thoroughly and cover with gloves.
Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
Pull potato skins from freezer and place at workstation.
Pull sheet pans.
Wash hands thoroughly.
Place skins on sheet pans, lightly sprayed with pan spray.
Cover eggs and place in preheated 325° F convection or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds. SOP: Batch cook as necessary to insure best end product and nutritional.
Place potato skins in a preheated 400° F convection oven. Bake for 6‑8 minutes or until an internal temperature is reached of 155° F for 15 seconds. CCP: Heat until an internal temperature is reached of 155° F for 15 seconds.
Day of service continued:
Place eggs, covered in warmer preheated to 140° F. CCP: Hold above 135° F.
Place baked skins in warmer until service. CCP: Hold above 135° F.
Pull cheese from cooler and place at workstation.
Pull eggs and skins from warmer.
Wash hands thoroughly and cover with gloves. SOP: Never handle ready-to-eat foods with bare hands.
Place 2 skins in boat.
Top each skin with 1/8 cup scrambled eggs using a 1 oz. spoodle.
Top each skin with 1/2 oz. shredded cheese using a 1 oz. spoodle.
Hold in warming cart above 135° F until service. CCP: Hold above 135° F.
1 boat, 2 egg and cheese stuffed potato skins. CCP: Hold above 135° F.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.