Sunday, June 23, 2013

Egg scramble with mushrooms, tomatoes and spinach

Last Monday, we served scrambled eggs with mushrooms, tomatoes and spinach for breakfast. The campers, a group of 60-plus artists, enjoyed the refreshing change from normal camp food. For around 140 campers, we used 24 pounds of liquid eggs, 5 pounds of slice mushrooms, 20 large tomatoes and 7-1/2 pounds of spinach leaves.

The vegetarians ate the breakfast entrée. A tofu scramble with mushrooms, tomatoes and spinach was prepared for 10 vegans. See my last post for a description of prep for the meal on Sunday.

To prepare sufficient eggs for a 12 by 20 by 2-inch hotel pan, Jesse first placed 4 to 5 spoonsful of mushrooms, 3 to 4 spoonsful of diced tomatoes and 2 to 3 tongs of spinach on the oiled griddle. After several quick turns, the vegetables were ready for the eggs.

Jesse next poured two cartons of liquid eggs over the sautéed vegetables. He had to work fast to keep eggs from running down into the grease pit. Once scrambled, the eggs were placed in the waiting hotel pan. That morning, 140 campers ate the contents of six 2-inch hotel pans of egg scramble. We always cook eggs to the soft stage as they continue to cook for several minutes in the pan.

 Jesse also scrambled 2 cartons of plain eggs for those who don't like vegetables. The vegans ate 3 pounds of tofu.

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