Breakfast Eggs
Training Flyer - Quality
Breakfast Eggs “Since the end of 2008, all of the eggs used across our entire menu have been Free Range. It’s this and their great taste that keep people coming back for more”
What the Customer Expects Customer Expectations for Round Eggs
• Properly cooked, white with bright yellow, gelled yolk • Neat, no torn edges • Hot, moist and tender
Customer Expectations for Folded Eggs • Fully cooked
• Uniform yellow colour • Neatly folded, three layers Make it special for the customer by exceeding their expectations.
Your Role in Delivering an Exceptional Customer Experience When our customers visit they expect great Quality, Service & Cleanliness (QSC). This means they want quality food that is hot and fresh, served in a clean and safe environment and by Crew who are friendly and create an exceptional experience. If we deliver this, we’ll meet our vision to give the customer what they want, each visit, every time. We are all responsible for delivering this great experience our customers expect. The Vital Ingredients are our guide to our everyday behaviours and actions that help us achieve this, wherever we are working. Look out for the Vital Ingredients symbols throughout the flyer that will give you examples of how you can demonstrate the behaviours and actions when you’re preparing breakfast eggs. Remember to find your own opportunities too.
Is your Station Ready? Gloves
Raw shell eggs may contain harmful bacteria. Blue disposable gloves must be worn when cracking eggs to prevent cross-contamination.
Stock 24/2
Ensure sufficient stock is available - 24 hours of dry stock and 2 hours in secondary freezers and chillers. • Check dates • Products must be selected using FIFO (First In, First Out). New stock must be shelved behind old stock. When stocking up, best before and use by dates must be checked to ensure products are used in correct rotation • If stock is used out of rotation, older products will expire before they can be used, which will affect the restaurant’s profit and may also result in stock shortages
Stock 24/2 - Eggs
Shell and liquid eggs must be clearly marked with the appropriate secondary shelf life. Shell eggs can be held for 2 hours in the grill area. Once cracked, they can be held for 30 minutes. Liquid eggs can be held for 2 hours in the grill area. Open cartons of liquid egg which are within their 2 hour shelf life must be sealed with open box tape, immediatelly returned to the chiller and used first the next day. Products that exceed their secondary shelf life must be discarded and recorded as waste in the Business Control Book (BCB).
Are you Ready to Work? Uniform
Uniform is neat and clean (including apron). Badge is worn. Hair is away from face, completely under hat. Hairnet is worn (if necessary).
How to Wash Hands Properly
Hands must be washed using the following steps to ensure proper cleaning takes place: 1. Wet hands with warm water 2. Dispense one shot of AMH into the palm of the hand 3. Rub hands and wrists for about 20 seconds. Rub all areas of the hands including the front and back of the hand, between all fingers and around and under the nails 4. Rinse hands thoroughly in warm, running water. Allow the water to run downward from the wrist towards the fingertips
Caution
Lift cases of product with special care. Bend your knees and lift with your legs, not your back
Equipment Checks
Ensure all required equipment is available and in good working condition.
Grill Settings
Eggs will overcook or undercook if the equipment is not properly set up for cooking. Correct grill temperatures and product selector settings are critical. The egg grill temperature should be set at 129°C.
Clean Area
• Area should be kept clean and tidy during the shift, using Clean-As-You-Go (CAYG) • Clean cloths should be used, and changed every 30 minutes • Floors should be kept clear, clean and dry
Food Safety Avoiding Cross-contamination
5. Dry hands completely using a hand dryer or paper towels. Never use an apron or clothing to dry hands
To minimise the potential for cross-contamination: • Store raw eggs and utensils on the dedicated trolley
Hands must be washed and dried thoroughly whenever they could have been contaminated and following the timed hand-washing system. This means every 30 minutes when working in the kitchen and hourly when working on the front counter, Drive-thru or dining area.
• Use only the egg yolk breaker tool for raw eggs and keep it separated from utensils that are used for cooked products (e.g. egg removal tool and white Hutzler spatula) to prevent cross-contamination
• Immediately throw each empty eggshell into the bin, do not return them to the box
• Always keep the egg ladle with the cup facing down to allow it to drain • Keep the utensils in the utensil holders or stored on clean trays when they are not in use
Hot Holding
Eggs need to be held at an internal temperature of at least 63˚C. This will help to ensure food safety, because harmful bacteria does not grow at or above 63˚C.
1
Training Flyer - Quality
Round Eggs
Folded Eggs
Cooking Round Eggs
Cooking Folded Eggs
Action
Description
Apply butter
Remove the egg cooker lid and with the egg rings on the grill, use the butter bottle to dispense butter onto each ring individually. Apply the butter once before the shift and then every 2 hours, after cleaning the egg rings
Put on gloves
Put on two clean blue polythene gloves
Break eggs
Wearing blue polythene gloves, crack the eggs using the egg-cracking tool over the waste bin. Put the eggs into the pre-staging cups and discard the shell into the bin
Break yolks
Pour eggs
Action
Description
Apply butter
Ensure the folded egg tool is kept on the grill platen at all times, in order to keep it warm. Use the butter bottle to dispense butter around the inside of each ring
Pour eggs
Fill a 1¾ fl oz spoodle with liquid egg and pour it into a section of the folded egg tool. 1¾ fl oz fills one section of the folded egg tool, and a maximum of six portions can be made at a time
Check for impurities in the eggs and remove them with the egg yolk breaker tool. Using the yolk breaker, break the yolk in the staging cup using a twisting motion
Put lid on
Place the flat lid immediately onto the egg ring and activate the timer for 63 seconds. Prepare a clean 1/3 size grilled product UHC tray with a new liner
Wearing blue polythene gloves, pour the eggs into the cooking rings or the egg cooker: • Two at a time if using egg staging cups • Four at a time using the four-cup staging holder
Complete visual check
When the timer sounds, remove the lid and check for the required quality characteristics; eggs should be fully cooked and uniform yellow in colour
Fold eggs
Gently shake the ring to release the eggs. Remove the egg ring, but keep it on the grill to maintain the temperature. Use the egg removal tool to fold eggs in half.
Remove eggs and place into UHC
Use egg removal tool to remove all 3 eggs at the same time. Place folded eggs in a grilled product UHC tray with clean liner. Single layer maximum 6 per UHC tray. Activate the UHC timer for 20 minutes.
Clean up
Use the blue egg brush to clean the folded egg ring on the bottom platen of the grill
Remove gloves
Remove and discard the gloves carefully without touching the outside of the glove with your bare hands to avoid contamination from the eggs. Hands must be washed immediately if they are contaminated with raw egg
Replace lid, fill funnel with water, and set timer
Replace the lid of the cooking rings/egg cooker and fill the funnel of the lid with luke warm water from the metal jug. Then set the timer for 150 seconds The water held in the metal jug should be in a 60:40 ratio - 60% hot water from the coffee machine, and 40% cold drinking water. Stand the water jug close to the grill, but not on it
Prepare UHC tray
Prepare a 1/3 size grilled product UHC tray with a new liner. Place the tray in the UHC tray holder on the grill holder
Visually check eggs
When the timer beeps, lift the lid and complete a visual check for the required characteristics: • yolk cooked through, not runny • tender and moist • solid whites and yolks
Remove eggs
Remove the eggs four at a time using the egg removal tool and the white Hutzler spatula, and in the same order that they were laid Place the eggs into the prepared white clipped UHC tray. Eggs can be stacked 3 high and up to 16 per 1/3 size tray
Place tray into UHC
Place the tray into the UHC and activate the UHC timer for 20 minutes
Clean up
Clean the egg removal tool and the spatula, and brush the egg rings with the blue egg brush Scrape the bottom platen, squeegee the back of it, and then wipe it with a grill cloth
Scrape the bottom platen, squeegee the back of it, and then wipe it with a grill cloth
2
Training Flyer - Quality
Batch Cooking
Making People Feel Good
When batch cooking, you will cook multiple runs of eggs continuously, until the UHC cabinet levels are adequate. Batch cooking is the most efficient way to do this. Batch cooking takes advantage of the fact that eggs have different cooking times. Start batch cooking when there are multiple empty trays that need to be filled, and stop when all empty trays have been filled with the relevant type of cooked eggs
Batch Cooking - Two Runs of Round Eggs Action
Description
1.
Check that the grill settings are correct
2.
Put on blue polythene gloves and crack two trays of pre‑staged eggs
3.
Lay the first run of round eggs
4.
Lay the second run of round eggs
5.
Remove and discard the gloves
6.
Place the lids on, add the water and start the timer
7.
Prepare a UHC tray with a clean liner
8.
Remove the first run of round eggs into the UHC tray
9.
Remove the second run of round eggs into the same UHC tray
10.
Place the tray into the UHC and activate the UHC timer
11.
Clean up and scrape the grill
In order to create a truly exceptional experience and to make people feel good, you must think like a customer. You have seen some examples of the ways you can make our customers feel good, such as: • Making it special by correctly cooking and holding eggs • Valuing and respecting your team mates by batch cooking when necessary, in order to ensure adequate cabinet levels are maintained After you have practiced on the station, think about how else you could impact the Customer Experience by demonstrating the Vital Ingredients and interacting with customers on shift.
Be the Best at What You Do And remember you’ll be the best when you simply ‘Be You’. Look for opportunities to let your personality shine through when you’re part of the kitchen team preparing breakfast eggs and when you’re interacting with customers or Crew while on shift.
Station Maintenance Cleaning the Grill Action
Description
1.
Scrape the bottom platen of the grill
2.
Squeegee the grill, from front to back, and into the grease trap
3.
Wipe the grill with a grill cloth
4.
Clean the utensils with the grill cloth and return all grill tools to the grill organiser
Spatulas and Scrapers
• Spatula blades should be replaced when they are not sufficiently sharp • Scraper blades should be sharpened regularly as required
Clean and Sanitised Supplies
Wash, rinse, sanitise and dry all egg utensils and utensil holders every 2 hours. This will break the cycle of any potential bacteria growth on this equipment.
The Top and Front of the Grill
Use clean, sanitised cloths to wipe down the top and front of the grill after every run. Surfaces should not have grease spots or fingerprints.
Grease Troughs
When 3/4 full, empty the grease trough into a designated grease container. .
Grill Area Floor
The floor around the grill area should be swept and mopped as necessary, using the correct mop, clean water and floor cleaner. Use caution signs when mopping and ensure that the floor is dry mopped until it is completely dry.
3
Breakfast Eggs “Since the end of 2008, all of the eggs used across our entire menu have been Free Range. It’s this and their great taste that keep people coming back for more”
What the Customer Expects Customer Expectations for Round Eggs
• Properly cooked, white with bright yellow, gelled yolk • Neat, no torn edges • Hot, moist and tender
Customer Expectations for Folded Eggs • Fully cooked
• Uniform yellow colour • Neatly folded, three layers Make it special for the customer by exceeding their expectations.
Your Role in Delivering an Exceptional Customer Experience When our customers visit they expect great Quality, Service & Cleanliness (QSC). This means they want quality food that is hot and fresh, served in a clean and safe environment and by Crew who are friendly and create an exceptional experience. If we deliver this, we’ll meet our vision to give the customer what they want, each visit, every time. We are all responsible for delivering this great experience our customers expect. The Vital Ingredients are our guide to our everyday behaviours and actions that help us achieve this, wherever we are working. Look out for the Vital Ingredients symbols throughout the flyer that will give you examples of how you can demonstrate the behaviours and actions when you’re preparing breakfast eggs. Remember to find your own opportunities too.
Is your Station Ready? Gloves
Raw shell eggs may contain harmful bacteria. Blue disposable gloves must be worn when cracking eggs to prevent cross-contamination.
Stock 24/2
Ensure sufficient stock is available - 24 hours of dry stock and 2 hours in secondary freezers and chillers. • Check dates • Products must be selected using FIFO (First In, First Out). New stock must be shelved behind old stock. When stocking up, best before and use by dates must be checked to ensure products are used in correct rotation • If stock is used out of rotation, older products will expire before they can be used, which will affect the restaurant’s profit and may also result in stock shortages
Stock 24/2 - Eggs
Shell and liquid eggs must be clearly marked with the appropriate secondary shelf life. Shell eggs can be held for 2 hours in the grill area. Once cracked, they can be held for 30 minutes. Liquid eggs can be held for 2 hours in the grill area. Open cartons of liquid egg which are within their 2 hour shelf life must be sealed with open box tape, immediatelly returned to the chiller and used first the next day. Products that exceed their secondary shelf life must be discarded and recorded as waste in the Business Control Book (BCB).
Are you Ready to Work? Uniform
Uniform is neat and clean (including apron). Badge is worn. Hair is away from face, completely under hat. Hairnet is worn (if necessary).
How to Wash Hands Properly
Hands must be washed using the following steps to ensure proper cleaning takes place: 1. Wet hands with warm water 2. Dispense one shot of AMH into the palm of the hand 3. Rub hands and wrists for about 20 seconds. Rub all areas of the hands including the front and back of the hand, between all fingers and around and under the nails 4. Rinse hands thoroughly in warm, running water. Allow the water to run downward from the wrist towards the fingertips
Caution
Lift cases of product with special care. Bend your knees and lift with your legs, not your back
Equipment Checks
Ensure all required equipment is available and in good working condition.
Grill Settings
Eggs will overcook or undercook if the equipment is not properly set up for cooking. Correct grill temperatures and product selector settings are critical. The egg grill temperature should be set at 129°C.
Clean Area
• Area should be kept clean and tidy during the shift, using Clean-As-You-Go (CAYG) • Clean cloths should be used, and changed every 30 minutes • Floors should be kept clear, clean and dry
Food Safety Avoiding Cross-contamination
5. Dry hands completely using a hand dryer or paper towels. Never use an apron or clothing to dry hands
To minimise the potential for cross-contamination: • Store raw eggs and utensils on the dedicated trolley
Hands must be washed and dried thoroughly whenever they could have been contaminated and following the timed hand-washing system. This means every 30 minutes when working in the kitchen and hourly when working on the front counter, Drive-thru or dining area.
• Use only the egg yolk breaker tool for raw eggs and keep it separated from utensils that are used for cooked products (e.g. egg removal tool and white Hutzler spatula) to prevent cross-contamination
• Immediately throw each empty eggshell into the bin, do not return them to the box
• Always keep the egg ladle with the cup facing down to allow it to drain • Keep the utensils in the utensil holders or stored on clean trays when they are not in use
Hot Holding
Eggs need to be held at an internal temperature of at least 63˚C. This will help to ensure food safety, because harmful bacteria does not grow at or above 63˚C.
1
Training Flyer - Quality
Round Eggs
Folded Eggs
Cooking Round Eggs
Cooking Folded Eggs
Action
Description
Apply butter
Remove the egg cooker lid and with the egg rings on the grill, use the butter bottle to dispense butter onto each ring individually. Apply the butter once before the shift and then every 2 hours, after cleaning the egg rings
Put on gloves
Put on two clean blue polythene gloves
Break eggs
Wearing blue polythene gloves, crack the eggs using the egg-cracking tool over the waste bin. Put the eggs into the pre-staging cups and discard the shell into the bin
Break yolks
Pour eggs
Action
Description
Apply butter
Ensure the folded egg tool is kept on the grill platen at all times, in order to keep it warm. Use the butter bottle to dispense butter around the inside of each ring
Pour eggs
Fill a 1¾ fl oz spoodle with liquid egg and pour it into a section of the folded egg tool. 1¾ fl oz fills one section of the folded egg tool, and a maximum of six portions can be made at a time
Check for impurities in the eggs and remove them with the egg yolk breaker tool. Using the yolk breaker, break the yolk in the staging cup using a twisting motion
Put lid on
Place the flat lid immediately onto the egg ring and activate the timer for 63 seconds. Prepare a clean 1/3 size grilled product UHC tray with a new liner
Wearing blue polythene gloves, pour the eggs into the cooking rings or the egg cooker: • Two at a time if using egg staging cups • Four at a time using the four-cup staging holder
Complete visual check
When the timer sounds, remove the lid and check for the required quality characteristics; eggs should be fully cooked and uniform yellow in colour
Fold eggs
Gently shake the ring to release the eggs. Remove the egg ring, but keep it on the grill to maintain the temperature. Use the egg removal tool to fold eggs in half.
Remove eggs and place into UHC
Use egg removal tool to remove all 3 eggs at the same time. Place folded eggs in a grilled product UHC tray with clean liner. Single layer maximum 6 per UHC tray. Activate the UHC timer for 20 minutes.
Clean up
Use the blue egg brush to clean the folded egg ring on the bottom platen of the grill
Remove gloves
Remove and discard the gloves carefully without touching the outside of the glove with your bare hands to avoid contamination from the eggs. Hands must be washed immediately if they are contaminated with raw egg
Replace lid, fill funnel with water, and set timer
Replace the lid of the cooking rings/egg cooker and fill the funnel of the lid with luke warm water from the metal jug. Then set the timer for 150 seconds The water held in the metal jug should be in a 60:40 ratio - 60% hot water from the coffee machine, and 40% cold drinking water. Stand the water jug close to the grill, but not on it
Prepare UHC tray
Prepare a 1/3 size grilled product UHC tray with a new liner. Place the tray in the UHC tray holder on the grill holder
Visually check eggs
When the timer beeps, lift the lid and complete a visual check for the required characteristics: • yolk cooked through, not runny • tender and moist • solid whites and yolks
Remove eggs
Remove the eggs four at a time using the egg removal tool and the white Hutzler spatula, and in the same order that they were laid Place the eggs into the prepared white clipped UHC tray. Eggs can be stacked 3 high and up to 16 per 1/3 size tray
Place tray into UHC
Place the tray into the UHC and activate the UHC timer for 20 minutes
Clean up
Clean the egg removal tool and the spatula, and brush the egg rings with the blue egg brush Scrape the bottom platen, squeegee the back of it, and then wipe it with a grill cloth
Scrape the bottom platen, squeegee the back of it, and then wipe it with a grill cloth
2
Training Flyer - Quality
Batch Cooking
Making People Feel Good
When batch cooking, you will cook multiple runs of eggs continuously, until the UHC cabinet levels are adequate. Batch cooking is the most efficient way to do this. Batch cooking takes advantage of the fact that eggs have different cooking times. Start batch cooking when there are multiple empty trays that need to be filled, and stop when all empty trays have been filled with the relevant type of cooked eggs
Batch Cooking - Two Runs of Round Eggs Action
Description
1.
Check that the grill settings are correct
2.
Put on blue polythene gloves and crack two trays of pre‑staged eggs
3.
Lay the first run of round eggs
4.
Lay the second run of round eggs
5.
Remove and discard the gloves
6.
Place the lids on, add the water and start the timer
7.
Prepare a UHC tray with a clean liner
8.
Remove the first run of round eggs into the UHC tray
9.
Remove the second run of round eggs into the same UHC tray
10.
Place the tray into the UHC and activate the UHC timer
11.
Clean up and scrape the grill
In order to create a truly exceptional experience and to make people feel good, you must think like a customer. You have seen some examples of the ways you can make our customers feel good, such as: • Making it special by correctly cooking and holding eggs • Valuing and respecting your team mates by batch cooking when necessary, in order to ensure adequate cabinet levels are maintained After you have practiced on the station, think about how else you could impact the Customer Experience by demonstrating the Vital Ingredients and interacting with customers on shift.
Be the Best at What You Do And remember you’ll be the best when you simply ‘Be You’. Look for opportunities to let your personality shine through when you’re part of the kitchen team preparing breakfast eggs and when you’re interacting with customers or Crew while on shift.
Station Maintenance Cleaning the Grill Action
Description
1.
Scrape the bottom platen of the grill
2.
Squeegee the grill, from front to back, and into the grease trap
3.
Wipe the grill with a grill cloth
4.
Clean the utensils with the grill cloth and return all grill tools to the grill organiser
Spatulas and Scrapers
• Spatula blades should be replaced when they are not sufficiently sharp • Scraper blades should be sharpened regularly as required
Clean and Sanitised Supplies
Wash, rinse, sanitise and dry all egg utensils and utensil holders every 2 hours. This will break the cycle of any potential bacteria growth on this equipment.
The Top and Front of the Grill
Use clean, sanitised cloths to wipe down the top and front of the grill after every run. Surfaces should not have grease spots or fingerprints.
Grease Troughs
When 3/4 full, empty the grease trough into a designated grease container. .
Grill Area Floor
The floor around the grill area should be swept and mopped as necessary, using the correct mop, clean water and floor cleaner. Use caution signs when mopping and ensure that the floor is dry mopped until it is completely dry.
3
