| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | English | 100 | Servings | |
INGREDIENTS
| 2 1/4 | qt | WATER |
| 126 | EGGS SHELL | |
| 8 | oz | MILK; DRY NON-FAT L HEAT |
| 12 1/2 | lb | BREAD ENG MFFN 12OZ #95 |
| 1 1/2 | lb | SUGAR; GRANULATED 10 LB |
INSTRUCTIONS
TEMPERATURE: 375 F. GRIDDLE 1. PLACE WATER IN MIXER BOWL. 2. COMBINE MILK AND SUGAR; BLEND WELL. ADD TO WATER; STIR UNTIL DISSOLVED. 3. ADD EGGS TO INGREDIENTS IN MIXER BOWL; WHIP UNTIL WELL BLENDED. 4. CUT MUFFINS IN HALF; DIP SPLIT MUFFINS IN BATTER 30 SECONDS. 5. GRILL ON CUT SIDE ABOUT 3 MINUTES; TURN; GRILL ON CRUST SIDE ABOUT 1 1/2 MINUTES. 5. SERVE IMMEDIATELY. NOTE: 1. DEHYDRATED EGG MIX MAY BE USED. OMIT STEPS 1 THRU 3. COMBINE 3 LB 12 OZ (3-NO.3 CYL CN) CANNED DEHYDRATED EGG MIX AND 8 OZ (1 CP) GRANULATED SUGAR IN MIXING BOWL. ADD 2 QT LUKEWARM WATER TO EGG MIXTURE; MIX UNTIL A SMOOTH PASTE IS FORMED. ADD 3 QT LUKEWARM WATER. WHIP UNTIL WELL BLENDED. REFRIGERATE UNTIL READY TO USE. FOLLOW STEPS 4 THRU 6. 2. IN STEP 3, 12 LB 8 OZ FROZEN EGGS MAY BE USED. THAW EGGS. Recipe Number: D02202 SERVING SIZE: 2 HALVES 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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