TEMPERATURE: 350 F. OVEN 1. PREHEAT OVEN TO 350 F. COVER BOTTOM OF ROASTING PANS (18 BY 24 INCHES) WITH THIN LAYER OF HOT FAT. ADD EGGS; PLACE PANS IN OVEN 3 MINUTES FOR SOFT YOLK , 5 MINUTES FOR MEDIUM YOLK. SERVE IMMEDIATELY, EGGS WILL CONTINUE TO COOK IF PLACED ON STEAM TABLE OR GRILL TO KEEP WARM. 2. IN STEP 2, EGGS MAY BE "COOKED TO ORDER" AS: OVER-VERY HARD EGGS: COOK UNTIL WHITE IS FIRM, ABOUT 2 MINUTES; BREAK YOLK; TURN EGG OVER; COOK 2 MINUTES LONGER OR UNTIL YOLK IS SET AND DRY. OVER-HARD EGGS: COOK UNTIL WHITE IS FIRM, ABOUT 2 MINUTES; BREAK YOLK; TURN EGGS OVER; COOK 1 1/2 MINUTES LONGER OR UNTIL YOLK IS SET. OVER-MEDIUM EGGS: COOK ABOUT 1 1/2 MINUTES; TURN EGGS OVER; COOK 1 MINUTE LONGER; WHITE SHOULD BE FIRM; YOLK SHOULD BEGIN TO SET AROUND EDGES. OVER-EASY EGGS: COOK ABOUT 1 MINUTE; TURN EGGS OVER; COOK 1 MINUTE LONGER; WHITE SHOULD BE FIRM AND YOLK SHOULD BE SOFT AND SHAKING. STEAM-BASTED EGGS: PLACE EGGS ON GRIDDLE; COVER WITH A LID; COOK EGGS ABOUT 2 MINUTES OR UNTIL DESIRED DEGREE OF DONENESS. SUNNY-SIDE UP EGGS: COOK UNTIL WHITE IS FIRM, ABOUT 2 MINUTES. Recipe Number: F00701 SERVING SIZE: 2 EGGS From the
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 130 (73%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 375.4mg||116 %|
|Sodium 123.2mg||4 %|
|Potassium 117.9mg||3 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.7g|
|Protein 11.1g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 177
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