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Forms of Eggs
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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 scrambled  eggs. . Egg-breaking machines will not be used by Navy and  Marine  Corps  foodservice  facilities. Cooking Methods 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 after   cooking. 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 and whites. 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. Fruits Fruit is procured by the Navy in the fresh, frozen, canned,  dehydrated,  and  dried  states. Fresh and processed fruits may be combined to vary the flavor and texture. 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 cranberry sauce. 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 5-14

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