Poached Egg

Cook Time: 7 Min.

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Poach

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Nutritional Content

Allergens: AllergenSulphites; AllergenEggs

Calories: 70 Kcal

Carbohydrates: 0 g

Protein: 7 g

Total Fat: 5 g

Calcium: 30 mg

Sodium: 100 mg

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Ingredients

10 Servings

• 10 each Egg, Shell Large

• 1 1/3 Cup Water, Tap

• 3/4 tsp Vinegar, White

• 1/8 tsp Salt, Iodized

25 Servings

• 25 each Egg, Shell Large

• 3 1/4 Cup Water, Tap

• 2 tsp Vinegar, White

• 1/4 tsp Salt, Iodized

50 Servings

• 50 each Egg, Shell Large

• 1 3/4 Qt Water, Tap

• 1 Tbsp 1 tsp Vinegar, White

• 1/2 tsp Salt, Iodized

100 Servings

• 100 each Egg, Shell Large

• 3 1/4 Qt Water, Tap

• 2 Tbsp 2 tsp Vinegar, White

• 1 tsp Salt, Iodized

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Break eggs in to individual containers. Bring vinegar and water to a simmer. Carefully slide egg into shallow pan

3. Cook 5-7 min until yolk is set. Remove egg with slotted spoon. Sprinkle salt evenly over egg(s). Serve immediately.

4. For Ground Meat (Beef, Pork, Veal, Lamb, Fish) and Eggs: Cook to internal temp of 155F/68C held for 17 seconds.

5. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

6. Discard unused product.

7. Note: Vinegar helps coagulation and allows egg to maintain its shape.

   
   
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