Why not serve… Eggs for Dinner?

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Individual Apple, Cheddar, Rosemary Quiches

24 individual RTB mini quiche crusts (816 gm total weight), thawed
5 medium apples, cubed, with skin on*
20 oz. extra sharp cheddar cheese, coarsely grated
6 fresh Davidson’s Safest Choice® pasteurized shell eggs
6 egg yolks (separate 6 Davidson’s Safest Choice® pasteurized shell eggs)
1½ cups whole milk
1½ cups heavy whipping cream
5/8 tsp. ground cardamom
3/8 tsp. nutmeg
1½ tsp. coarse Kosher salt
3 Tbsp. fresh minced rosemary

* Select an apple that is crisp with strong flavored and is suitable for baking, such as Rome Beauty or Golden Delicious.

Preparation:
Preheat oven to 375°F.
Place 24 individual RTB mini quiche crusts on baking sheets.
For the Filling and Custard: Evenly distribute small cubed apples and grated sharp cheddar cheese across all crusts.
Mix all remaining ingredients in a bowl; hand whip to combine.
Evenly pour custard mixture over cheese and apples in each crust.
Bake for 30 minutes or until filling is set and top is browned.
Cool quiche on a rack for 10 minutes before serving.

Serving size: 1 quiche
Yield: 24 servings

Nutrients Facts Per Serving
Calories: 330 (137g)
Total fat: 25 g (14 g sat. fat)
Cholesterol: 155 mg
Sodium: 470 mg
Carbohydrate: 24 g
Fiber: 1 g
Sugars: 5 g
Protein: 9 g

 

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Broccoli-Carrot Frittata

Cooking spray
1½ cups chopped broccoli or 1 package (10 oz.) frozen chopped broccoli
½ cup diced carrot (about 1 medium)
¼ cup water
8 Davidson’s Safest Choice® Pasteurized Shell Eggs
¾ cup (3 oz.) shredded reduced-fat Cheddar cheese
½ cup skim or low fat milk
1 Tbsp. instant minced onion
2 tsp. prepared mustard
1 tsp. seasoned salt, optional
1/8 tsp. pepper

Evenly coat 10-inch omelet pan or skillet with ovenproof handle* with spray. Add broccoli, carrot, and water. Cover and cook over medium-high heat until carrot is crisp-tender, about 5 to 10 minutes. (Uncover and stir occasionally, if necessary, to break apart frozen broccoli.) Drain well. Return vegetables to pan. Set aside.

In large bowl, beat together eggs, cheese, milk, onion, mustard, and salt, if desired and pepper until well blended. Pour over reserved vegetables. Cover and cook over medium heat until eggs are almost set, about 8 to 10 minutes.

Uncover and broil about 6 inches from heat until eggs are completely set in center, about 2 to 3 minutes or let stand, covered, until eggs are completely set in center, about 8 to 10 minutes. Cut into wedges and serve.

*To make handle ovenproof, wrap completely with aluminum foil.

Serving size: 1 wedge
Yield: 6 servings

Nutrition Facts Per Serving
Calories: 150 (160g)
Total fat: 6 g (2 g sat. fat)
Cholesterol: 290 mg
Sodium: 280 mg
Carbohydrate:  7 g
Fiber:  2 g
Sugars:  3 g
Protein: 15 g

 

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Egg Cutlets

Group 1 (cutlets):
9 fresh Davidson’s Safest Choice® Pasteurized Shell Eggs
¼ cup margarine
¼ cup flour
1/2 tsp. salt
1 ¼ cup skim milk
1 ½ tsp. Dijon mustard
½ tsp. Worcestershire sauce
2 Tbsp. fresh minced parsley
2 Tbps. fresh minced chivesEgg

Group 2 (breading):
1 1/2 cups bread crumbs
1 fresh Davidson’s Safest Choice® Pasteurized Shell Eggs
1 ½ Tbsp. water
Vegetable oil for frying

Group 3 (sauce - optional):
4 Tbsp. margarine
4 Tbsp. flour
2 cups skim milk
1/8 tsp. salt
1/8 tsp. black pepper
Paprika
4 oz. slivered almonds, toasted

Group 1: Hard cook 9 eggs. Shell and chop into 1/2'” chunks. Melt the margarine and whisk in flour and salt. Slowly whisk in milk and heat, stirring constantly, until white sauce reaches a boil. Blend in Dijon mustard and Worcestershire sauce. Stir in chopped eggs.

Group 2: Line a sheet pan with wax paper and sprinkle with bread crumbs. Press egg mixture onto pan. Chill 3-4 hours or overnight. Shape egg mixture into oval-shaped cutlets and roll in bread crumbs. Whisk together egg and water. Dip cutlets in egg mixture and then again in bread crumbs. Fry in a skillet in hot oil 2-3 minutes or until crisp.

Group 3: Make a finishing sauce by melting margarine and whisking in salt and milk. Heat, stirring constantly, until it reaches a boil. Pour over cutlets and garnish with paprika and almonds.

Serving size: 1 cutlet
Yield: 12 servings

Nutrition Facts (Cutlet Only)
Calories: 160 (66g)
Total fat: 10 g
Cholesterol: 180 mg
Sodium: 280 mg
Carbohydrate: 11 g
Fiber:  1 g
Sugars: 1 g
Protein:  7 g

Nutrition Facts (Optional Sauce Only)
Calories: 110
Total fat: 9 g (1 g sat. fat)
Cholesterol: 0 mg
Sodium: 75 mg
Carbohydrate: 6 g
Fiber:  1 g
Sugars: 3 g
Protein: 4 g

 

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Egg Salad

12 fresh Davidson’s Safest Choice® Pasteurized Shell Eggs
1/3 cup reduced fat mayonnaise
1/3 cup reduced fat sour cream
3 Tbsp. minced fresh chives or green onions
¼ tsp. celery salt
1 tsp. Dijon mustard
2 Tbsp. sweet pickle relish
Paprika

Hard cook the eggs. Shell and chop into 1/2'” chunks. Combine all ingredients. Stir gently. Sprinkle with paprika. Serve on whole grain bread or rolls with fresh lettuce or mesclun mix.

Serving size: 1/3 cup
Yield: 12 cups

Nutrition Facts Per Serving
Calories: 100 (66 g)
Total fat: 7 g (2 g sat. fat)
Cholesterol:  220 mg
Sodium: 200 mg
Carbohydrate: 2 g
Fiber: 0 g
Sugars: 1 g
Protein: 6 g

 

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Egg Strata

1 Tbsp. olive oil
1 medium sweet onion, diced
12 slices French bread or stale bread, cut into 1 inch cubes
1/2 cup diced baked ham (optional)
2 cups shredded reduced fat Cheddar cheese 
8 fresh Davidson’s Safest Choice® Pasteurized Shell Eggs
2 cups skim milk
1 teaspoon Dijon mustard
½ tsp. Worcestershire sauce

Saute onion in olive oil until soft. Grease a 9x13 inch pan. Add bread cubes and sprinkle with onions, ham, and cheese. Whisk together eggs, milk, Dijon mustard, and Worcestershire sauce. Pour over bread mixture. Cover and refrigerate 1 hour or overnight.  Bake at 325°F until strata is puffy, about 1 hour. Let cool 10 minutes; cut 5 X 2 for serving.

Serving size: 1/10th of casserole
Yield: 10 servings

Nutrition Facts Per Serving
Calories: 350 (221 g)
Total fat: 10 g (4 g sat. fat)
Cholesterol:  190 mg
Sodium: 770 mg
Carbohydrate: 43 g
Fiber:  2 g
Sugars: 6 g
Protein:  22 g

 

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Fettuccini Carbonara

4 oz. bacon, diced
1 tsp olive oil
4 shallots, diced
2 cloves garlic, minced
8 oz. dry fettuccini
2 cups green peas, steamed and drained
4 fresh Davidson’s Safest Choice® Pasteurized Shell Eggs
¾ cup evaporated 2% milk
½ cup grated Parmesan cheese
½ cup shredded Asiago cheese
3 Tbsp. fresh basil, chopped
Black pepper to taste

Cook bacon pieces in skillet on medium heat, stirring often, until crisp. Drain fat. Add olive oil, shallots, and garlic and cook until shallots are soft. Turn off heat.

In a separate saucepan, cook pasta per package directions. Drain.

In a bowl, whisk eggs with evaporated milk. Turn heat in bacon/shallot skillet on to low. Add egg and milk mixture and cook on low heat about 3 minutes until sauce is thick. Turn off heat; stir in cheeses and peas. Pour sauce over pasta. Sprinkle with pepper and minced basil.

Serving size: 1 cup
Yield: 8 servings

Nutrition Facts Per Serving
Calories: 310 (147 g)
Total fat:  12 g (5 g sat. fat)
Cholesterol:  135 mg
Sodium: 610 mg
Carbohydrate: 31 g
Fiber:  3 g
Sugars: 5 g
Protein:  19 g

CMS F371 Highlights – Foodservice Sanitation & Eggs

• Lists raw or unpasteurzied eggs as a key foodborne illness hazard
• Defines raw or unpasteurized eggs as a PHF/TCS
• Explains there must be strategies in place to control the hazard
• States: “Salmonella infections associated w/ unpasteurized eggs can be prevented by using pasteurized shell eggs…”
• “Waivers to allow undercooked unpasteurized eggs for resident preference are not acceptable. Pasteurized shell eggs are available and allow for safe consumption of undercooked eggs.”
  

More Info:

• CMS. Revisions to Appendix PP – “Interpretive Guidelines for Long-Term Care Facilities,” Tag F371
• FDA Food Code (2005)
  

Culture Change in Long-Term Care

NEW CMS interpretive guidelines (scheduled for release June 2009) addresses the highly praised industry initiative to promote culture change. We expect this guidance to specifically address meal choices.

For example, a nursing home resident says…” I always enjoyed a sunny side up egg at home. I would love to enjoy one here!” We want to honor the request, while still controlling the Salmonella hazard. This is where Davidson’s Safest Choice® Pasteurized Shell Eggs step in. Pasteurized shell eggs empower you as a foodservice manager to honor the request while ensuring food safety.

Pasteurized shell eggs for dinner have earned prized status in healthcare foodservice due to a number of benefits:

• The flavor, texture, & quality of real, fresh shell eggs
• Culinary versatility
• Adaptability for cook-to-order or on-demand service (perfect for menu substitutions required by CMS!)
• Perfect for room service
• Adaptability for 5-6 meal systems
• Economy (production is quick and requires minimal labor)
• Low purchase price compared with many entrée meats – and with high quality protein!

As part of the Quality plus Safety approach, we as an industry are being challenged to meet personal needs and support culture change with meal service systems. Food quality and food safety are both crucial to support quality of life. At National Pasteurized Eggs, our aim is to help foodservice managers serve up both quality and safety – without tradeoffs or sacrifices!

What do your entrees really cost? And how do Eggs for Dinner compare?

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Complete the form below to ask your boss for his or her approval to purchase Davidson's Safest Choice® Pasteurized Shell Eggs.

Your Name: 

Your Email: 

Boss's Name: 

Boss's Email: 

Outgoing Message:

I would like to purchase Davidson's Safest Choice Pasteurized Shell Eggs for our operation, and am writing to ask for your approval. The FDA and CMS agree. Current F371 guidelines for surveyors and the 2005 FDA Food Code specify we should serve pasteurized eggs to our highly susceptible populations. Current CMS guidance specifically says, "Salmonella infections associated w/ unpasteurized eggs can be prevented by using pasteurized shell eggs." As you may already know, Salmonella enteritidis bacteria cause about 1.4 million cases of foodborne illness in the US every year, and about 80% of these illnesses share a common culprit -- eggs. About two-thirds of Salmonella illnesses trace to retail operations (e.g., food service). This risk concerns me, as CDC data indicate elderly clients are 10 to 100 times more likely to die from foodborne illness (compared with younger Americans). I feel in all, the risks are too great to ignore. Let's consider the risk analysis and true costs of our egg purchasing decisions. These eggs cost a little bit more per carton than other shell eggs. That small increment represents our insurance -- insurance against a foodborne illness outbreak among our clients and the suffering that would generate; insurance against potential litigation targeting our organization, and insurance against devastating destruction of our reputation. This is our choice in managing the risk of Salmonellosis, and why I'm requesting the authority to purchase Davidson's Safest Choice pasteurized eggs. Do you agree? Thank you for considering this urgent matter.

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