Cooked Eggs (hard)

INGREDIENTS

INSTRUCTIONS

PLACE EGGS IN BASKET AS NEEDED; COVER WITH HOT WATER. BRING TO A BOIL;
REDUCE HEAT; SIMMER 10 TO 15 MINUTES.  DO NOT BOIL. 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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