Scrambled Eggs USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Scramble things up in the morning with eggs! This satisfying combination of eggs, margarine (low-fat and trans-fat free), and skim milk come together to create a delightfully light and nutritious way to start the day.
NSLP/SBP CREDITING INFORMATION
¼ cup (No. 16 scoop) provides 2 oz equivalent meat alternate.
3.72 from 7 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Scrambled-Eggs.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

50 Servings

    Weight

    • 6 lb Whole eggs, frozen, thawed
    • - - Nonfat milk
    • - - Salt
    • 2½ oz Margarine, trans-fat free
    • - - Dried parsley

    Measure

    • 2 qt 3¼ cups Whole eggs, frozen, thawed
    • 1 qt Nonfat milk
    • 1½ tsp Salt
    • ⅓ cup Margarine, trans-fat free
    • 1 Tbsp Dried parsley

    100 Servings

      Weight

      • 12 lb Whole eggs, frozen, thawed
      • - - Nonfat milk
      • - - Salt
      • 5 oz Margarine, trans-fat free
      • - - Dried parsley

      Measure

      • 1 gal 1 qt 2½ cups Whole eggs, frozen, thawed
      • 2 qt Nonfat milk
      • 1 Tbsp Salt
      • ⅔ cup Margarine, trans-fat free
      • 2 Tbsp Dried parsley

      Quantity
       

      50 Servings

        Weight

        • 6 lb Whole eggs, frozen, thawed
        • - - Nonfat milk
        • - - Salt
        • 2½ oz Margarine, trans-fat free
        • - - Dried parsley

        Measure

        • 2 qt 3¼ cups Whole eggs, frozen, thawed
        • 1 qt Nonfat milk
        • 1½ tsp Salt
        • ⅓ cup Margarine, trans-fat free
        • 1 Tbsp Dried parsley

        100 Servings

          Weight

          • 12 lb Whole eggs, frozen, thawed
          • - - Nonfat milk
          • - - Salt
          • 5 oz Margarine, trans-fat free
          • - - Dried parsley

          Measure

          • 1 gal 1 qt 2½ cups Whole eggs, frozen, thawed
          • 2 qt Nonfat milk
          • 1 Tbsp Salt
          • ⅔ cup Margarine, trans-fat free
          • 2 Tbsp Dried parsley

          Ingredients
           

          50 Servings

            Weight

            • 6 lb Whole eggs, frozen, thawed
            • - - Nonfat milk
            • - - Salt
            • 2½ oz Margarine, trans-fat free
            • - - Dried parsley

            Measure

            • 2 qt 3¼ cups Whole eggs, frozen, thawed
            • 1 qt Nonfat milk
            • 1½ tsp Salt
            • ⅓ cup Margarine, trans-fat free
            • 1 Tbsp Dried parsley

            100 Servings

              Weight

              • 12 lb Whole eggs, frozen, thawed
              • - - Nonfat milk
              • - - Salt
              • 5 oz Margarine, trans-fat free
              • - - Dried parsley

              Measure

              • 1 gal 1 qt 2½ cups Whole eggs, frozen, thawed
              • 2 qt Nonfat milk
              • 1 Tbsp Salt
              • ⅔ cup Margarine, trans-fat free
              • 2 Tbsp Dried parsley

              Quantity
               

              50 Servings

                Weight

                • 6 lb Whole eggs, frozen, thawed
                • - - Nonfat milk
                • - - Salt
                • 2½ oz Margarine, trans-fat free
                • - - Dried parsley

                Measure

                • 2 qt 3¼ cups Whole eggs, frozen, thawed
                • 1 qt Nonfat milk
                • 1½ tsp Salt
                • ⅓ cup Margarine, trans-fat free
                • 1 Tbsp Dried parsley

                100 Servings

                  Weight

                  • 12 lb Whole eggs, frozen, thawed
                  • - - Nonfat milk
                  • - - Salt
                  • 5 oz Margarine, trans-fat free
                  • - - Dried parsley

                  Measure

                  • 1 gal 1 qt 2½ cups Whole eggs, frozen, thawed
                  • 2 qt Nonfat milk
                  • 1 Tbsp Salt
                  • ⅔ cup Margarine, trans-fat free
                  • 2 Tbsp Dried parsley
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 6 lb Whole eggs, frozen, thawed
                    • - - Nonfat milk
                    • - - Salt
                    • 2½ oz Margarine, trans-fat free
                    • - - Dried parsley

                    Measure

                    • 2 qt 3¼ cups Whole eggs, frozen, thawed
                    • 1 qt Nonfat milk
                    • 1½ tsp Salt
                    • ⅓ cup Margarine, trans-fat free
                    • 1 Tbsp Dried parsley

                    100 Servings

                      Weight

                      • 12 lb Whole eggs, frozen, thawed
                      • - - Nonfat milk
                      • - - Salt
                      • 5 oz Margarine, trans-fat free
                      • - - Dried parsley

                      Measure

                      • 1 gal 1 qt 2½ cups Whole eggs, frozen, thawed
                      • 2 qt Nonfat milk
                      • 1 Tbsp Salt
                      • ⅔ cup Margarine, trans-fat free
                      • 2 Tbsp Dried parsley

                      Quantity
                       

                      50 Servings

                        Weight

                        • 6 lb Whole eggs, frozen, thawed
                        • - - Nonfat milk
                        • - - Salt
                        • 2½ oz Margarine, trans-fat free
                        • - - Dried parsley

                        Measure

                        • 2 qt 3¼ cups Whole eggs, frozen, thawed
                        • 1 qt Nonfat milk
                        • 1½ tsp Salt
                        • ⅓ cup Margarine, trans-fat free
                        • 1 Tbsp Dried parsley

                        100 Servings

                          Weight

                          • 12 lb Whole eggs, frozen, thawed
                          • - - Nonfat milk
                          • - - Salt
                          • 5 oz Margarine, trans-fat free
                          • - - Dried parsley

                          Measure

                          • 1 gal 1 qt 2½ cups Whole eggs, frozen, thawed
                          • 2 qt Nonfat milk
                          • 1 Tbsp Salt
                          • ⅔ cup Margarine, trans-fat free
                          • 2 Tbsp Dried parsley
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 6 lb Whole eggs, frozen, thawed
                            • - - Nonfat milk
                            • - - Salt
                            • 2½ oz Margarine, trans-fat free
                            • - - Dried parsley

                            Measure

                            • 2 qt 3¼ cups Whole eggs, frozen, thawed
                            • 1 qt Nonfat milk
                            • 1½ tsp Salt
                            • ⅓ cup Margarine, trans-fat free
                            • 1 Tbsp Dried parsley

                            100 Servings

                              Weight

                              • 12 lb Whole eggs, frozen, thawed
                              • - - Nonfat milk
                              • - - Salt
                              • 5 oz Margarine, trans-fat free
                              • - - Dried parsley

                              Measure

                              • 1 gal 1 qt 2½ cups Whole eggs, frozen, thawed
                              • 2 qt Nonfat milk
                              • 1 Tbsp Salt
                              • ⅔ cup Margarine, trans-fat free
                              • 2 Tbsp Dried parsley

                              Quantity
                               

                              50 Servings

                                Weight

                                • 6 lb Whole eggs, frozen, thawed
                                • - - Nonfat milk
                                • - - Salt
                                • 2½ oz Margarine, trans-fat free
                                • - - Dried parsley

                                Measure

                                • 2 qt 3¼ cups Whole eggs, frozen, thawed
                                • 1 qt Nonfat milk
                                • 1½ tsp Salt
                                • ⅓ cup Margarine, trans-fat free
                                • 1 Tbsp Dried parsley

                                100 Servings

                                  Weight

                                  • 12 lb Whole eggs, frozen, thawed
                                  • - - Nonfat milk
                                  • - - Salt
                                  • 5 oz Margarine, trans-fat free
                                  • - - Dried parsley

                                  Measure

                                  • 1 gal 1 qt 2½ cups Whole eggs, frozen, thawed
                                  • 2 qt Nonfat milk
                                  • 1 Tbsp Salt
                                  • ⅔ cup Margarine, trans-fat free
                                  • 2 Tbsp Dried parsley
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 6 lb Whole eggs, frozen, thawed
                                    • - - Nonfat milk
                                    • - - Salt
                                    • 2½ oz Margarine, trans-fat free
                                    • - - Dried parsley

                                    Measure

                                    • 2 qt 3¼ cups Whole eggs, frozen, thawed
                                    • 1 qt Nonfat milk
                                    • 1½ tsp Salt
                                    • ⅓ cup Margarine, trans-fat free
                                    • 1 Tbsp Dried parsley

                                    100 Servings

                                      Weight

                                      • 12 lb Whole eggs, frozen, thawed
                                      • - - Nonfat milk
                                      • - - Salt
                                      • 5 oz Margarine, trans-fat free
                                      • - - Dried parsley

                                      Measure

                                      • 1 gal 1 qt 2½ cups Whole eggs, frozen, thawed
                                      • 2 qt Nonfat milk
                                      • 1 Tbsp Salt
                                      • ⅔ cup Margarine, trans-fat free
                                      • 2 Tbsp Dried parsley

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 6 lb Whole eggs, frozen, thawed
                                        • - - Nonfat milk
                                        • - - Salt
                                        • 2½ oz Margarine, trans-fat free
                                        • - - Dried parsley

                                        Measure

                                        • 2 qt 3¼ cups Whole eggs, frozen, thawed
                                        • 1 qt Nonfat milk
                                        • 1½ tsp Salt
                                        • ⅓ cup Margarine, trans-fat free
                                        • 1 Tbsp Dried parsley

                                        100 Servings

                                          Weight

                                          • 12 lb Whole eggs, frozen, thawed
                                          • - - Nonfat milk
                                          • - - Salt
                                          • 5 oz Margarine, trans-fat free
                                          • - - Dried parsley

                                          Measure

                                          • 1 gal 1 qt 2½ cups Whole eggs, frozen, thawed
                                          • 2 qt Nonfat milk
                                          • 1 Tbsp Salt
                                          • ⅔ cup Margarine, trans-fat free
                                          • 2 Tbsp Dried parsley
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Beat eggs thoroughly.
                                          • Add milk and salt. Stir well.
                                          • Lightly coat steam table pan (12" x 20" x 2½") with pan release spray. Pour 1 qt 3½ cups 2 Tbsp egg mixture into each pan.
                                            For 50 servings, use 2 pan.
                                            For 100 servings, use 4 pans.
                                          • Bake:
                                            Conventional oven: 350 °F for 20 minutes. Stir once after 15 minutes.
                                            Convection oven: 300 °F for 15 minutes. Stir once after 10 minutes.
                                            Steamer: 5 lb pressure for 3–5 minutes.
                                            DO NOT OVERCOOK
                                          • Critical Control Point: Heat to 165 °F for 15 seconds.
                                          • Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance.
                                          • Add 2½ Tbsp margarine to each pan. Stir well.
                                          • Garnish with parsley.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • For best results, serve within 15 minutes.
                                          • If desired serve with ¼ cup Pico de Gallo (see Pico de Gallo USDA Recipe for Schools).
                                          • Portion with No. 16 scoop (¼ cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Scrambled Eggs USDA Recipe for Schools
                                          Amount Per Serving 0 ¼ cup (No. 16 scoop)
                                          Calories 97 Calories from Fat 63
                                          % Daily Value*
                                          Total Fat 7g11%
                                          Cholesterol 203mg68%
                                          Sodium 158mg7%
                                          Potassium 105mg3%
                                          Total Carbohydrate 2g1%
                                          Total Sugars 7g8%
                                          Protein 7g14%
                                          Vitamin D 54IU360%
                                          Calcium 59mg6%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide

                                          Notes

                                          Cooking Process #2: Same Day Service
                                          Yield / Volume
                                          50 Servings:
                                          About 7 lb 12 oz
                                          About 3 qt 3½ cup/2 steam table pans
                                          100 Servings:
                                          About 15 lb 8 oz
                                          About 1 gal 1 qt/4 steam table pans