Recipes for a Crowd

1 Fill a steam table pan with water to a depth of 1 inch.
2 Add vinegar; bring to a boil; reduce to a simmer.
3 Break 2 eggs individually into a small bowl; slide gently into simmering water.
4 Cook 3 to 5 minutes or until whites are set and yolks are covered with a white film. CCP: Internal temperature must reach 155 F.
or higher for 15 seconds.
5 Using a perforated skimmer, lift eggs out of pan; serve immediately. CCP: Hold for service at 140 F. or higher.