Hold until served at 140°F or higher, such as on
a hot food table.
Do not add a batch of just cooked scrambled
eggs to the batch held on a hot food table. A clean
sanitized container is required for each 3 quarts of
. Egg-breaking machines will not be used by Navy
and Marine Corps foodservice facilities.
The AFRS has recipes with detailed procedures for
cooking omelets and for fried scrambled, poached, and
soft- and hard-cooked eggs. Key steps for each of these
are summarized as follows.
FRIED EGGS. Fried eggs are made using only
fresh shell eggs. Cook them gently until the white is
firm. Fried eggs must be cooked at low temperatures.
High temperatures will cause them to be tough. Eggs
may be fried in greased pans in the oven. Oven-fried
eggs require a slightly longer cooking time than those
cooked on a griddle.
SCRAMBLED EGGS. Scrambled eggs maybe
made from fresh eggs, frozen whole table eggs, or
dehydrated egg mix. Chopped ham or shredded cheese
can be added for variety. If scrambled eggs are prepared
in bulk for service from steam table inserts, you must
follow the provisions set forth in the Safe Egg-Handling
Guidelines contained in NAVMED P-5010.
POACHED EGGS. Poached eggs are prepared
by breaking a fresh shell egg into a small bowl and
slipping it from the bowl into boiling water. Then
reduce the heat and allow the egg to simmer until the
white is fully formed. Finally, remove the poached egg
from the water with a perforated spoon.
SOFT-COOKED EGGS. Remove eggs from the
refrigerator about 30 minutes before cooking. Leave the
eggs in the shell. Place them in a wire basket and lower
the basket into hot water. Bring to a boil; reduce heat;
simmer the eggs for 4 minutes.
HARD-COOKED EGGS. Hard-cooked eggs
may be served whole and unpeeled for box or bag
lunches, sliced or quartered in salads, as a garnish, or as
an ingredient in dishes such as potato salad. Simmer 10
to 15 minutes.
Place hard-cooked eggs in cold water immediately
This will prevent the yolk from
discoloring. Leave them in their shells if they are to be
stored in the refrigerator after cooking. They may
darken if peeled ahead of time. Leftover, hard-cooked
egg yolks may be used to garnish green salads, potato
salad, macaroni salad, or cooked vegetables. To prevent
the yolk from crumbling when slicing hard-cooked
eggs, dip the knife into cold water before slicing.
OMELETS. Omelets are prepared from fresh
whole eggs, frozen whole table eggs, or dehydrated egg
mix. The eggs are beaten just enough to blend the yolks
Crumbled bacon, shredded or ground
cheese, chopped ham, mushrooms, or vegetables may
be added for variety. Individual portions of the eggs are
poured onto a greased griddle. The omelet is not stirred
during cooking, but is lifted to allow the uncooked
portion to flow onto the hot griddle. When the omelet
is set, it is folded in half or into thirds, then must be
allowed to fully cook.
FRUITS AND VEGETABLES
Fruits and vegetables are complex carbohydrates
that provide important vitamins, minerals, and dietary
fiber. Additionally, they provide pleasant contrasts in
flavor, texture, and color to meals.
Fruit is procured by the Navy in the fresh, frozen,
canned, dehydrated, and dried states.
processed fruits may be combined to vary the flavor and
Every daily menu should include some fruit. It adds
color, variety, food value, and a refreshing flavor to any
meal. Fruit is among the least expensive and the most
nutritious of all foods and has the distinction of being
the most versatile. At breakfast fruit can be served alone
or in combination with cereal. It can be prepared as
appetizers, salads, main dishes, relishes, desserts, or
snacks It is excellent as a garnish and sometimes acts
as seasoning. Fruit is an active partner in many meat
dishes. Baked ham and pineapple are often teamed
together, as are pork and applesauce, or turkey and
FRESH FRUITS. Fresh fruits are highly
perishable and must be handled carefully to maintain
quality. Some fruits are available year-round. Others
are available seasonally, such as melons and berries.
Before fresh fruits are used, wash them thoroughly
to remove any insect spray that may be present. If
possible, pare fresh fruits immediately before they are
used. When pared and left exposed to the air, some fresh
fruits become discolored. Discoloration may be