Eggs are a valuable food. They contain minerals, vitamins, and protein that build new body tissues, repair old tissues, and regenerate the blood. Eggs are easily digested and, if properly cared for and properly prepared, are delicate in flavor.

Forms of Eggs

The Navy procures eggs in the following forms:

0 Fresh eggs are procured in two types, those that are no more than 30 days old and those that have been treated with oil or other processing fluids so they have

a storage life of up to 6 months when refrigerated. Both types should be stored at 29F to 32F in a dry, well-ventilated place away from strong odors such as onions.

When several fresh eggs are to be used, break each one separately into a small dish. Thus any egg that may have a strong odor or poor appearance can be discarded without spoiling the others.

0 Three kinds of frozen eggs are available: whole table, whole bakery, and frozen egg whites. To thaw frozen eggs, place them in a chill or thaw box at 36F to 38F, or place them in a sink and cover the container with cold water. Thirty-pound cans will take 2 days or more to thaw. A day or more is required to thaw 10-pound cans or cartons at 36F to 38F. Do not thaw frozen eggs at room temperature. The outer edges will reach a temperature where bacteria can grow, while the center of the container will remain frozen.

Once the eggs are thawed, they are very perishable. Any leftover thawed eggs should be placed in a tightly covered container in a refrigerator and used within 24 hours. Do not refreeze thawed eggs.

Frozen whole table-type eggs should be used for scrambled eggs and omelets. The bakery-type frozen eggs and frozen egg whites should be used only in baking. Egg whites that are used in pie meringues must be baked as a precaution against food-borne illness.

Dehydrated egg mix is prepared from fresh whole eggs, nonfat milk, vegetable oil, coloring material, and salt. The mix may be used to make scrambled eggs and omelets, French toast, griddle cakes, and can be used in place of fresh eggs in baked foods, Reconstituted egg mix, if not used immediately, must be placed in a tightly covered container in the refrigerator and used within 1 hour. Dehydrated egg mix cannot be used in uncooked dishes.

Egg Preparation

Guidelines for preparation of raw (fresh) eggs are contained in the NAVSUP P-421. These guidelines are provided because fresh eggs that have been contaminated with salmonella cause outbreaks of food-borne illness. The concern remains for batch preparation of whole, fresh eggs for recipes that are uncooked or almost cooked.

Principal policies for preparing eggs are summarized next:

0 Eggs not cooked to heat all parts to 165F or above will be individually cooked and served only upon the request of a patron. Break no more than six eggs per holding bowl. Use a clean sanitized bowl for each six eggs.

Serving raw eggs and foods containing raw eggs is prohibited.

Recipes requiring uncooked eggs such as mayonnaise, eggnog, and ice cream, will be prepared using only pasteurized frozen table eggs.

0 French toast will be prepared using only pasteurized frozen table eggs or pasteurized dehydrated egg mix.

Scrambled eggs in bulk amounts may be prepared using pasteurized frozen table eggs, pasteurized dehydrated egg mix, or fresh shell eggs. If fresh shell eggs are used, the following provisions are required:

Cook bulk amount of scrambled eggs in small batches, no more than 3 quarts, until there is no visible liquid egg.

Hold until served at 140F or higher, such as on a hot food table.

Do not add a batch of just cooked scrambled eggs to the batch held on a hot food table. A clean sanitized container is required for each 3 quarts of scrambled eggs.

0 Egg-breaking machines will not be used by Navy and Marine Corps foodservice facilities.

Cooking Methods

The AFRS has recipes with detailed procedures for cooking omelets and for fried scrambled, poached, and soft- and hard-cooked eggs. Key steps for each of these are summarized as follows.

FRIED EGGS.- Fried eggs are made using only fresh shell eggs. Cook them gently until the white is firm. Fried eggs must be cooked at low temperatures. High temperatures will cause them to be tough. Eggs may be fried in greased pans in the oven. Oven-fried eggs require a slightly longer cooking time than those cooked on a griddle.

SCRAMBLED EGGS.- Scrambled eggs maybe made from fresh eggs, frozen whole table eggs, or dehydrated egg mix. Chopped ham or shredded cheese can be added for variety. If scrambled eggs are prepared in bulk for service from steam table inserts, you must follow the provisions set forth in the Safe Egg-Handling Guidelines contained in NAVMED P-5010.

POACHED EGGS.- Poached eggs are prepared by breaking a fresh shell egg into a small bowl and slipping it from the bowl into boiling water. Then reduce the heat and allow the egg to simmer until the white is fully formed. Finally, remove the poached egg from the water with a perforated spoon.

SOFT-COOKED EGGS.- Remove eggs from the refrigerator about 30 minutes before cooking. Leave the eggs in the shell. Place them in a wire basket and lower the basket into hot water. Bring to a boil; reduce heat; simmer the eggs for 4 minutes.

HARD-COOKED EGGS.- Hard-cooked eggs may be served whole and unpeeled for box or bag lunches, sliced or quartered in salads, as a garnish, or as an ingredient in dishes such as potato salad. Simmer 10 to 15 minutes.

Place hard-cooked eggs in cold water immediately after cooking. This will prevent the yolk from discoloring. Leave them in their shells if they are to be stored in the refrigerator after cooking. They may darken if peeled ahead of time. Leftover, hard-cooked egg yolks may be used to garnish green salads, potato salad, macaroni salad, or cooked vegetables. To prevent the yolk from crumbling when slicing hard-cooked eggs, dip the knife into cold water before slicing.

OMELETS.- Omelets are prepared from fresh whole eggs, frozen whole table eggs, or dehydrated egg mix. The eggs are beaten just enough to blend the yolks and whites.  Crumbled bacon, shredded or ground cheese, chopped ham, mushrooms, or vegetables may be added for variety. Individual portions of the eggs are poured onto a greased griddle. The omelet is not stirred during cooking, but is lifted to allow the uncooked portion to flow onto the hot griddle. When the omelet is set, it is folded in half or into thirds, then must be allowed to fully cook.