| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 3/4 | CENT SALT, SOME RECIPES WILL HAVE NOTES TO DELETE RECIPE |
INSTRUCTIONS
TABLE OF EGG EQUIVALENTS FROZEN WHOLE EGGS MAY BE USED IN EQUIVALENT WEIGHTS TO SHELLED FRESH WHOLE EGGS. DEHYDRATED EGG MIX MAY BE USED IN MOST RECIPES REQUIRING WHOLE EGGS AS SHOWN IN THE TABLE. RECONSTITUTE ONE PART EGG MIX WITH 2 1/2 PARTS WATER BY WEIGHT. EGG MIX RECONSTITUTES MOST EASILY IN LUKEWARM WATER: HOWEVER, COOL WATER MAY BE USED. FRESH WHOLE EGGS (SHELLED) DEHYDRATED EGG MIX MEDIUM SIZE WEIGHT VOLUME WEIGHT VOLUME (APPROX.) WATER TO BE ADDED 1 EGG 1.6 OZ 3 TBSP 1/2 OZ 2 TBSP 2 2/3 TBSP 2 EGGS 3.2 OZ 6 TBSP 1 OZ 1/4 CUP 5 TBSP 10 EGGS* 1 LB 2 CUPS 5 OZ 1 1/4 CUPS 1 1/2 CUPS 12 EGGS 1 LB 4 OZ 2 1/3 CUPS 6 OZ 1 1/2 CUPS SCANT--2 CUPS 20 EGGS 2 LB 1 QT 10 OZ 2 1/2 CUPS 3 CUPS 40 EGGS 4 LB 2 QT 20 OZ 1 1/4 QT 1 1/2 QT (1-NO. 3 CYL CN) NOTE: 1. EXCEPTIONS TO ABOVE SUBSTITUTIONS WILL BE NOTED ON INDIVIDUAL RECIPES. FOR EXAMPLE, SUBSTITUTION IN RECIPE NO. F-10, SCRAMBLED EGGS, IS BASED ON VOLUME OF THE BASIC RECIPE. * 10 LARGE EGGS = 1 LB 2 OZ 2. RECONSTITUTION OF DEHYDRATED EGG MIX. A. METHOD 1. PLACE DEHYDRATED EGG MIX IN BOWL; STIR WITH A WIRE WHIP; ADD 1/3 OF THE WATER; WHIP UNTIL A SMOOTH PASTE IS FORMED; ADD REMAINING WATER; WHIP UNTIL MIXTURE IS BLENDED. B. METHOD 2. ADD DEHYDRATED EGG MIX TO WATER; STIR TO MOISTEN; LET STAND 5 MINUTES; WHIP UNTIL SMOOTH. 3. FOR BAKED PRODUCTS. A. METHOD 1. RECONSTITUTE DEHYDRATED EGG MIX; SUBSTITUTE FOR EGGS IN RECIPE. B. METHOD 2. SIFT DEHYDRATED EGG MIX WITH DRY INGREDIENTS; ADD WATER IN STEP IN METHOD COLUMN WHERE WHOLE EGGS ARE INCORPORAT- ED. 4. FOR BATTER DIPS, DEHYDRATED EGG MIX MAY BE RECONSTITUTED AND USED. SEE TEMPURA BATTER, RECIPE NO. D-52. 5. DO NOT USE RECONSTITUTED EGGS IN UNCOOKED SALAD DRESSINGS OR OTHER RECIPES WHICH DO NOT REQUIRE COOKING. 6. FOR GREATER ACCURACY, WEIGH DEHYDRATED EGG MIX. IF THIS IS NOT POSSIBLE, USE STANDARD MEASURING UTENSILS AND PACK DEHYDRATED EGG MIX. 7. SINCE DEHYDRATED EGG MIX IS FROMULATED WITH 51 PERCENT WHOLE EGG SOLIDS, 30 PERCENT NONFAT MILK SOLIDS, 15 PERCENT VEGETABLE OIL, AND INGREDIENTS SUCH AS SALT AND MILK. 8. RECONSTITUTED DEHYDRATED EGG MIX SHOULD BE USED WITHIN ONE HOUR UNLESS REFRIGERATED. DO NOT HOLD OVERNIGHT. Recipe Number: A00800 SERVING SIZE: 100 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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