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 1.75 PERCENT SALT, SOME RECIPES WILL HAVE NOTES TO DELETE
RECIPE 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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