Servings: 48
Yield: 2 pans 12x20x2 inches
Notes: Potentially hazardous food. Hold at internal temperature above 140°F.
VARIATIONS:
Bacon Omelet. Fry 1 lb 8 oz diced bacon; substitute bacon fat for margarine in white sauce. Add diced bacon to egg mixture.
Cheese Omelet. Add 12 oz grated cheese before placing pans in ovens.
Cheese and Bacon Omelet. Combine 8 lb eggs, 1 Tbsp (3/4 oz) salt, and 1 Tbsp white pepper and mix on low speed just until blended. Portion with No. 12 dipper onto lightly greased preheated grill. Cook until set. Portion 1 oz shredded processed cheese and 1/2 oz cooked crumbled bacon over each omelet. Fold omelet with spatula. Place in 12x20x2-inch pans. Cover and keep hot. Prepare 3 lb cheese and 1 lb 8 oz bacon for 50 omelets.
Grilled Cheese Omelet. Combine 11 lb eggs, 1 1/2 Tbsp (1 oz) salt, and 1 Tbsp white pepper and mix on low speed just until blended. Portion with No. 8 dipper onto lightly greased preheated grill. As omelet begins to set, portion 1 1/2 oz shredded processed cheese over each (4 lb 8 oz for 50 omelets). Fold omelet with spatula and place in 12x20x2-inch pans. Cover and keep hot.
Ham Omelet. Add 3 lb finely diced cooked ham. Reduce salt to 1 Tbsp or less.
Jelly Omelet. Spread 1 lb tart jelly over cooked omelet.
Mushroom and Cheese Omelet. Add 8 oz grated cheese and 6 oz sliced mushrooms.
Spanish Omelet. Add 8 oz chopped green chilies to egg mixture. Serve with Spanish Sauce (p. 574).
Categories: Egg And Cheese
12 ounces margarine
8 ounces all-purpose flour
2 tablespoons salt
1/2 teaspoon white pepper
3 quarts milk
15 ounces egg yolks (about 24), beaten
28 ounces egg whites (about 24)
1. Melt margarine. Add flour and seasonings. Stir until smooth. Cook 5 minutes.
2. Add milk gradually, stirring constantly with a wire whip. Cook until thick.
3. Add egg yolks and mix well with wire whip.
4. Beat egg whites until they form rounded peaks. Fold into egg yolk mixture.
5. Pour mixture into two greased 12x20x2-inch baking pans, 5 lb per pan. Set pans in counter pans with 3 cups of hot water in each. Bake at 325°F for approximately 45 minutes or until set, 180°F internal end-point temperature. Cut 4x6.
Yield: 2 pans 12x20x2 inches
Notes: Potentially hazardous food. Hold at internal temperature above 140°F.
VARIATIONS:
Bacon Omelet. Fry 1 lb 8 oz diced bacon; substitute bacon fat for margarine in white sauce. Add diced bacon to egg mixture.
Cheese Omelet. Add 12 oz grated cheese before placing pans in ovens.
Cheese and Bacon Omelet. Combine 8 lb eggs, 1 Tbsp (3/4 oz) salt, and 1 Tbsp white pepper and mix on low speed just until blended. Portion with No. 12 dipper onto lightly greased preheated grill. Cook until set. Portion 1 oz shredded processed cheese and 1/2 oz cooked crumbled bacon over each omelet. Fold omelet with spatula. Place in 12x20x2-inch pans. Cover and keep hot. Prepare 3 lb cheese and 1 lb 8 oz bacon for 50 omelets.
Grilled Cheese Omelet. Combine 11 lb eggs, 1 1/2 Tbsp (1 oz) salt, and 1 Tbsp white pepper and mix on low speed just until blended. Portion with No. 8 dipper onto lightly greased preheated grill. As omelet begins to set, portion 1 1/2 oz shredded processed cheese over each (4 lb 8 oz for 50 omelets). Fold omelet with spatula and place in 12x20x2-inch pans. Cover and keep hot.
Ham Omelet. Add 3 lb finely diced cooked ham. Reduce salt to 1 Tbsp or less.
Jelly Omelet. Spread 1 lb tart jelly over cooked omelet.
Mushroom and Cheese Omelet. Add 8 oz grated cheese and 6 oz sliced mushrooms.
Spanish Omelet. Add 8 oz chopped green chilies to egg mixture. Serve with Spanish Sauce (p. 574).
Categories: Egg And Cheese
12 ounces margarine
8 ounces all-purpose flour
2 tablespoons salt
1/2 teaspoon white pepper
3 quarts milk
15 ounces egg yolks (about 24), beaten
28 ounces egg whites (about 24)
1. Melt margarine. Add flour and seasonings. Stir until smooth. Cook 5 minutes.
2. Add milk gradually, stirring constantly with a wire whip. Cook until thick.
3. Add egg yolks and mix well with wire whip.
4. Beat egg whites until they form rounded peaks. Fold into egg yolk mixture.
5. Pour mixture into two greased 12x20x2-inch baking pans, 5 lb per pan. Set pans in counter pans with 3 cups of hot water in each. Bake at 325°F for approximately 45 minutes or until set, 180°F internal end-point temperature. Cut 4x6.
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