| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 16 | qt | WATER TO COVER |
| 200 | EGGS SHELL |
INSTRUCTIONS
1. PLACE EGGS IN BASKET AS NEEDED; COVER WITH HOT WATER. 2. BRING TO A BOIL; REDUCE HEAT; SIMMER 4 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: F00401 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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