Fully Cooked Refrigerated Scrambled Eggs
Eggs

INGREDIENTS: Whole Egg, Water, Contains Less Than 2% of the Following: Dry Whole Milk, Salt,
Citric Acid, Natural Butter Flavoring (Maltodextrin, Modified Butter Oil, Salt, Dehydrated Butter, Guar
Gum, Sodium Bicarbonate, Annatto and Turmeric (for color)), Xanthan Gum, Dipotassium Phosphate,
Sodium Phosphate. Contains EGG, MILK

Oven Instructions

Remove eggs from refrigerator.

DO NOT OPEN BAG.

Add 4 oz. water to a 1/2-size chafer pan.
Place bag, seam side down, in water.

DO NOT BREAK OR KNEAD EGGS.

Place in a preheated 325°F oven for 25 minutes.

Remove eggs.

Internal temperature should reach 165°F for 15 seconds for service.

Using hot pads, and grasping bag at top seam, break contents in a downward fashion against the counter top.

Repeat no more than 2-3 times.

Spray new chafer pan with non-stick spray.

Open bag and transfer eggs.

Use a wire whisk to “chop” eggs until they are approximately the size of a nickel but no smaller.

Microwave Instructions

Place unopened bag in microwave. Heat on high for 4 minutes. Remove and knead bag. Do not open.

Place back in microwave for an additional 3-4 minutes or until hot. Remove, open bag and transfer eggs.

Use a wire whisk “chop” eggs until they are approximately the size of a nickel but no smaller