Remove eggs from freezer. Open cases and remove pouches from case.
Place individual pouches on sheet pans with space between to allow for thawing.
Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
Day of service:
Pull BIB eggs from cooler and place at workstation.
Heat large stock pot with enough water to cover 2 bags. Cover and heat to hard simmer.
Stir water and bags every 5 minutes to insure proper cooking, for 20 to 25 minutes.
CCP: Heat until an internal temperature of 155° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold pouch over the top. DO NOT PUNCTURE!
Hold in a hotel pan in the Altosham set to 135° F until service. Pouches retain internal temperatures as long as they remain UNOPENED.
Prep for service
Using thick potholders gently knead each bag of eggs to break up large clumps. Be careful as the bags are HOT, and they retain their heat.
Cut open pouch
Pour scrambled eggs into hotel pan
Use a whisk to break up the scrambled eggs.
Season and Serve
Drizzle 1 pound melted butter over the entire pan. Season to taste with salt and pepper. Fold gently. Sprinkle with 2# finely grated cheese. Cover till service.