Scrambled Egg Patty

Batch Size:
Yield:

Main

AmountIngredient
Whole Eggs
Water
Butter-flavored Vegetable Shortening
Salt
Xanthan Gum
Scaled ingredient total133.2 g

Prep Method 5

  1. 1.Combine all in blender.
  2. 2.Blend.
  3. 3.Strain.
  4. 4.Pour into 3 in non-stick cake tin.
  5. 5.Bake in bain-marie until egg is set at 300 °F.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Butter-flavored Vegetable Shortening$0.0761
Purchase item nameCrisco All-Vegetable Butter Flavor Vegetable Shortening Can, Shelf-Stable, 48 oz
Purchase cost$7.97
Purchase unit48 ounce_mass
Date added2026-06-13
Item ID #426222521
Vendorwalmart
Salt$0.001
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Xanthan GumThis ingredient is not yet set with a purchase cost and unit—
Total Yield133.2 g
Total Cost$0.0771
Cost Per G:$0.0006

Partial estimate; unpriced ingredients are excluded. 11% of ingredient weight is priced.

3 costing issues
  • Whole Eggs: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Xanthan Gum: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

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Serving sizeDefine the amount represented by one serving.
Label requirements
  • Enter an explicit serving size and unit.
Ingredients5 of 5 connected
Ingredient / RecipeUSDA IngredientYield after cookingNet Weight
Whole EggsEgg, whole, raw, fresh
100.00%
100g
Waterwater
100.00%
19g
Butter-flavored Vegetable ShorteningCrisco Shortening, All Vegetable, Butter Flavor
100.00%
13g
SaltSalt, table
100.00%
1.1g
Xanthan GumXANTHAN GUM
100.00%
0.1g

Draft calculation · 100% mapped. Scaled batch: 239 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Formula uses a nominal 100 g basis; review the yield before use.