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Eggs in Schools
 

Perfectly Scrambled Eggs

Frozen Cook-In-Bag Eggs

Cook-in-Bag (CNB) eggs are a convenient way to prepare scrambled eggs for service on a cafeteria line or for inclusion in sandwiches, breakfast bowls or other delicious, protein-rich entrees.

General CNB Eggs handling and preparation instructions*
5 lb. bags

Two to five days prior to day of service:

  1. Remove eggs from freezer. Open cases and remove pouches from case.
  2. Place individual pouches on sheet pans with space between to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

TIP: Make sure eggs are completely thawed before cooking.

PRE-PREP
Day of service:

  1. Clean and sanitize prep area. Wash hands.
  2. Pull CNB eggs from cooler and place at workstation.
  3. Place one pouch of eggs in each half steam table pan.
  4. If using water immersion, heat large vessel filled 3/4 full with water to simmer.

COOK

  1. Add pouch to water between 180° F to 190° F. Do Not Boil.
  2. Stir water and bags every 5 minutes to insure proper cooking, for 20 to 25 minutes. CCP: Heat until an internal temperature of 155° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over one pouch. DO NOT PUNCTURE!
  3. Alternatively, place one pouch of eggs in each half steam table pan.
  4. Place uncovered in preheated steamer for 15 to 20 minutes. CCP: Heat until an internal temperature of 155°F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over one pouch. DO NOT PUNCTURE!
  5. Using thick potholders gently knead each bag of eggs to break up any clumps. Be careful as the bags are HOT, and they retain their heat. Hold in warming cart above 135° F until service. CCP: Hold above 135° F.

TIP: Place in oven for firmer eggs.

HOLD
Day of Service (continued):

  1. Pouches retain internal temperatures as long as they remain UNOPENED. CCP: Hold above 135°F.
  2. Set up assembly line.

SERVE

  1. Cut open top of pouch and pour scrambled eggs into steam table tray. CCP: Hold above 135°F.

*For best results, follow instructions for the CNB eggs you’re using, as they may vary.



1 lb. Precooked Eggs-in-Bags

Several varieties of precooked eggs-in-bags are available. Check with your distributor.

General precooked egg-in-bag preparation instructions*
4 lb. bags

HEAT

  1. Clean and sanitize prep area. Wash hands.
  2. Pull precooked egg pouches from freezer and place at workstation.
  3. Place scrambled eggs in full-size steam table pan coated with non-stick cooking spray.
  4. Cover pan tightly with foil. Place in 250° F convection oven for 20 to 25 minutes. Stir as necessary.
  5. Product should be heated to 165° F internal temperature.

SERVE

  1. Place in steam table. CCP: Hold above 135° F.

*For best results, follow instructions for the precooked eggs you’re using, as they may vary.

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