Cooked Eggs (Hard)

INGREDIENTS

INSTRUCTIONS

1.  PLACE EGGS IN BASKET AS NEEDED; COVER WITH HOT WATER.
2.  BRING TO A BOIL; REDUCE HEAT; SIMMER 10 TO 15 MINUTES.  DO NOT
BOIL.
3.  REMOVE FROM WATER; SERVE IMMEDIATELY.
NOTE:  1.  REMOVE EGGS FROM REFRIGERATION 1 HOUR BEFORE USING.
NOTE:  2.  EGGS MAY BE PLACED IN PERFORATED STEAMER PANS AND STEAMED
TO DESIRED DONENESS.
NOTE:  3.  IF HARD COOKED EGGS ARE TO BE USED IN SALADS OR OTHER DISHES,
PLUNGE INTO COLD RUNNING WATER IMMEDIATELY AFTER COOKING; ADD ICE, IF
NECESSARY, TO COOL EGGS; REFRIGERATE UNTIL READY TO USE.
NOTE:  4.  HARD OR SOFT COOKED EGGS MAY BE COOKED TO ORDER.
Recipe Number: F00400
SERVING SIZE: 2 EGGS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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