Egg Handling and Preparation Tips


GENERAL EGG HANDLING

  • Refrigerate at 45°F immediately after delivery. Never store at room temperature.
  • Store shell eggs in their case.
  • Store away from strong odors (foods such as fish, apples, cabbage or onions).

SCRAMBLED EGGS PREPARATION AND HANDLING

  • Use only clean, uncracked eggs.
  • Wash hands. Use only clean, sanitized utensils and equipment.
  • Do not reuse a container after it has had raw egg mixture in it. Clean and sanitize thoroughly before using again.
  • Use Grade AA or A eggs for scrambling as they are less likely to discolor during holding.
  • Cook in small batches (no larger than 3 quarts) according to rate of service.
  • Cook thoroughly until there is no visible liquid egg.
  • Never leave at room temperature more than 1 hour (including preparation and service).

BUFFET HOLDING TIPS

  • Hold at 140°F or higher for no longer than 30 minutes.
  • Do not combine eggs that have been held in a steam table pan with a fresh batch of eggs. Always use a fresh steam table pan.
  • To avoid greening of scrambled eggs during steam table holding, add lemon juice or citric acid crystals to the egg mixture before cooking.


American Egg Board
1460 Renaissance Drive
Park Ridge, Illinois 60068