INGREDIENTS

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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