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Steps
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Sequence
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Step
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| 1 | PAN SIZE: 12 BY 20 BY 2 1/2 INCH STEAM TABLE PAN
50 SERVINGS PER PAN. |
| 2 | PREPARATION INSTRUCTIONS:
MELT BUTTER OR MARGARINE. |
| 3 | HARD COOK EGGS AS FOLLOWS:
A. REMOVE EGGS FROM REFRIGERATION 30 MINUTES BEFORE USING.
B. PLACE EGGS IN BASKETS; COVER WITH HOT WATER.
C. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 TO 15 MINUTES. DO NOT BOIL.
D. REMOVE FROM WATER; PLUNGE INTO COLD RUNNING WATER IMMEDIATELY AFTER
COOKING; ADD ICE, IF NECESSARY, TO COOL EGGS; REFRIGERATE UNTIL READY TO
USE.
E. CHOP EGGS JUSST PRIOR TO USE IN STEP 4. |
| 4 | 2. ADD FROZEN CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL; COVER;
REDUCE HEAT; ALLOW CAULIFLOWER TO SIMMER 4 MINUTES OR UNTIL JUST TENDER.
DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN.
3. BROWN CRUMBS IN BUTTER OR MARGARINE. SPRINKLE 1 CUP CRUMBS OVER
CAULIFLOWER IN EACH PAN. PARTIAL PAN; USE LESS BREAD CRUMBS.
4. GARNISH WITH HARD COOKED CHOPPED EGGS. CCP: HEAT TO 145 F. OR HIGHER FOR 15 SECONDS. HOLD AT 140 F. OR HIGHER FOR SERVICE. |
