Forms of Eggs

Care of Leftovers When leftovers or warm foods are chilled, care should be taken to ensure prompt and thorough chilling (40°F or below) to the center of the food mass. Foods that are to be refrigerated should be placed in shallow pans to a depth of not more than 3 inches and should be covered with lids or waxed paper. Large deep pans must not be used since the center of the food may remain warm long enough to permit the growth of harmful bacteria. Foods to be chilled must be placed in the chill box immediately and the containers labeled with the time and date of preparation. Do not save leftovers for more than 36 hours. Freezing leftovers is prohibited. EGGS Eggs are a valuable food. They contain minerals, vitamins, and protein that build new body tissues, repair old tissues, and regenerate the blood. Eggs are easily digested and, if properly cared for and properly prepared, are delicate in flavor. Forms of Eggs The Navy procures eggs in the following forms: . Fresh eggs are procured in two types, those that are no more than 30 days old and those that have been treated with oil or other processing fluids so they have a storage life of up to 6 months when refrigerated. Both types should be stored at 29°F to 32°F in a dry, well-ventilated place away from strong odors such as onions. When several fresh eggs are to be used, break each one separately into a small dish. Thus any egg that may have a strong odor or poor appearance can be discarded without spoiling the others. . Three kinds of frozen eggs are available: whole table, whole bakery, and frozen egg whites. To thaw frozen eggs, place them in a chill or thaw box at 36°F to 38°F, or place them in a sink and cover the container with cold water. Thirty-pound cans will take 2 days or more to thaw. A day or more is required to thaw 10-pound cans or cartons at 36°F to 38°F. Do not thaw frozen eggs at room temperature. The outer edges will reach a temperature where bacteria can grow, while the center of the container will remain frozen. Once the eggs are thawed, they are very perishable. Any leftover thawed eggs should be placed in a tightly covered container in a refrigerator and used within 24 hours. Do not refreeze thawed eggs. Frozen whole table-type eggs should be used for scrambled eggs and omelets. The bakery-type frozen eggs and frozen egg whites should be used only in baking. Egg whites that are used in pie meringues must be baked as a precaution against food-borne illness. l Dehydrated egg mix is prepared from fresh whole eggs, nonfat milk, vegetable oil, coloring material, and salt. The mix may be used to make scrambled eggs and omelets, French toast, griddle cakes, and can be used in place of fresh eggs in baked foods, Reconstituted egg mix, if not used immediately, must be placed in a tightly covered container in the refrigerator and used within 1 hour. Dehydrated egg mix cannot be used in uncooked dishes. Egg Preparation Guidelines for preparation of raw (fresh) eggs are contained in the NAVSUP P-421. These guidelines are provided because fresh eggs that have been contaminated with salmonella cause outbreaks of food-borne illness. The concern remains for batch preparation of whole, fresh eggs for recipes that are uncooked or almost cooked. Principal policies for preparing eggs are summarized next: . Eggs not cooked to heat all parts to 165°F or above will be individually cooked and served only upon the request of a patron. Break no more than six eggs per holding bowl. Use a clean sanitized bowl for each six eggs. l Serving raw eggs and foods containing raw eggs is prohibited. . Recipes requiring uncooked eggs such as mayonnaise, eggnog, and ice cream, will be prepared using only pasteurized frozen table eggs. l French toast will be prepared using only pasteurized frozen table eggs or pasteurized dehydrated egg mix. l Scrambled eggs in bulk amounts may be prepared using pasteurized frozen table eggs, pasteurized dehydrated egg mix, or fresh shell eggs. If fresh shell eggs are used, the following provisions are required: Cook bulk amount of scrambled eggs in small batches, no more than 3 quarts, until there is no visible liquid egg. 5-13