Standards of Quality for Scrambled Eggs

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Soft, moist, creamy texture, not hard, rubbery curds (unless the customer requests “scrambled hard”).
  2. Uniform yellow color. No browned bits (from excessively high heat) or greenish tinge (from overcooking and long holding at high temperature).

© 2014 All rights reserved. Published by Wiley.