JOB PLAN

TITLE: SCRAMBLED EGGS

I. OBJECTIVES: 1.
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II. BILL OF QUANTITY INGREDIENT UNIT PRICE TOTAL PRICE
INGREDIENTS
30 EGGS 7.00 210.00
1 tbsp/15 g salt 5.00 1.00
1 tsp?2g Ground pepper 12.00 1.00
5floz./50 ml Water or milk
21/2 floz./75 ml Clarified butter or oil 55.00 15.00

TOTAL P227.00

III. PROCEDURE: 1. Collect equipment and food items

2. Break eggs into a stainless steel bowl and beat until well blended. Season with salt
and pepper.
3. Add small amount of milk or cream about 1 to 11/2 tsp if desired.
4. Heat butter in a small saute pan or heat non-stick pan over medium heatand add
butter or oil, tilting the pan to coat the entire surface. The pan should be hot but
not smoking.
5. Pour the egg mixture into the pan
6. Cooke over low heat, stirring frequently with the back of the fork or wooden
spoon until the eggs are soft and creamy.
7. Remove the eggs from the heat when fully cooked, but still moist
8. Serve at once.

IV. ILLUSTRATION:

V. Members: 1.
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