Poached Eggs F.Cheese and Eggs No.009 -------------------------------------------------------------------------------- |Yield: 100 Portions Each Portion: 2 Eggs| |------------------------------------------------------------------------------| |Pan Size: Temp.: | |------------------------------------------------------------------------------| | Ingredients | Weights | Measures | Method | |--------------------|----------|----------|-----------------------------------| |Cold Water | | | 1. Fill greased roasting pan with | | | | | water to depth of 1 inch. | |--------------------|----------|----------|-----------------------------------| |Salt | | 1.00 Tspn| 2. Add salt and vinegar; bring to | |Vinegar, White | | 2.00 Tbsp| a boil; reduce to a simmer. | |--------------------|----------|----------|-----------------------------------| |Eggs, Large, Brown, | 20LB |99.99 EA | 3. Break 2 eggs int a small bowl; | |Fresh | | | slide gently into simmering | | | | | water. | | | | | 4. Cook 3 to 5 minutes or until | | | | | whites are set and yolks are | | | | | covered with a white film. | | | | | 5. Using a perforated skimmer, | | | | | lift eggs out of pan and serve | | | | | immediately. | | | | | 6. Repeat Steps 3 through 5 as | | | | | eggs are needed. | --------------------------------------------------------------------------------