Hardboiled Egg
A recipe from Georgia Department of Education School Nutrition
Students love hard-boiled eggs for their simple, satisfying taste.
Ingredients:
- 50 each Eggs, large, whole, hardboiled, peeled
Steps:
- Cut eggs in half or serve whole.
- Cold hold, covered, for service.
- Serving is 1 whole egg or 2 halves.
No bare hand contact with ready to eat food.
Hold at 41°F or below.
Recipe Details
Meal Components:
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #2 (Same Day)
Yield:
50
Portion Size:
1 hardboiled egg
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 78 | cal |
| Saturated Fat: | 1.6 | g |
| Total Fat: | 5 | g |
| Sodium: | 62 | mg |
Additional Recipe Photographs
