2 days prior to day of service:
Pull eggs from freezer. Open cases and remove pouches from case.
Place pouches 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:
Clean and sanitize prep area.
Pull CNB eggs from cooler and place at workstation.
Place one pouch of eggs in each half steam table pan.
If using water immersion, heat large vessel filled 3/4 full with water to simmer.
Add pouches to water between 180° F-190° F. Do Not Boil.
Stir water and bags every 5 minutes to insure proper cooking, for 20-25 minutes. CCP: Heat until an internal temperature of 155° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over 1 pouch. DO NOT PUNCTURE!
Alternatively, place one pouch of eggs in each half steam table pan.
Place uncovered in preheated steamer for 15-20 minutes. CCP: Heat until an internal temperature of 155° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over 1 pouch. DO NOT PUNCTURE!
Using thick potholders gently knead each bag of eggs to break up any clumps. Be careful as the bags are HOT and they retain their heat. Hold in warming cart above 135° F until service. CCP: Hold above 135° F.
Day of Service (continued):
Pouches retain internal temperatures as long as they remain UNOPENED. CCP: Hold above 135° F.
Set up assembly line.
Pull foil sandwich wraps.
Open pouches of eggs one at a time, as needed.
Using a #16 disher, place 1 scoop of eggs on pita. Top with 1/2 oz of cheese and fold. Wrap with foil and place in steam table pan, shingle. Place pans in warmer.
1 stuffed pita. 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.