| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 200 |
|
EGGS SHELL |
| 1 |
lb |
SHORTENING, 3LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE BREAK EACH EGG INTO A SMALL BOWL. FRY
EGGS "TO ORDER" ON A LIGHTLY GREASED GRIDDLE (SEE NOTE 2). SERVE
IMMEDIATELY. NOTE 1. TO ENSURE UNIFORM COOKING AND PREVENT YOLKS FROM
BREAKING, REMOVE EGGS FROM REFRIGERATOR 1 HOUR BEFORE FRYING. NOTE 2.
IN STEP 2, EGGS MAY BE "COOKED TO ORDER " AS: OVER-VERY HARD EGGS:
COOK UNTIL WHITE IS FIRM, ABOUT 2 MINUTES; BREAK YOLK; TURN EGG OVER;
COOK 2 MINUTES LONGER OR UNTIL YOLK IS SET AND DRY. OVER -HARD EGGS:
COOK UNTIL WHITE IS FIRM, ABOUT 2 MINUTES; BREAK YOLK; TURN EGGS OVER;
COOK 1 1/2 MINUTES LONGER OR UNTIL YOLK IS SET. OVER-MEDIUM EGGS: COOK
ABOUT 1 1/2 MINUTES; TURN EGGS OVER; COOK 1 MINUTE LONGER; WHITE
SHOULD BE FIRM; YOLK SHOULD BEGIN TO SET AROUN EDGES. OVER-EASY EGGS:
COOK ABOUT 1 MINUTE; TURN EGGS OVER; COOK 1 MINUTE LONGER; WHITE
SHOULD BE FIRM AND YOLK SHOULD BE SOFT AND SHAKING. STEAM-BASTED EGGS:
PLACE EGGS ON GRIDDLE; COVER WITH A LID; COOK EGGS ABOUT 2 MINUTES OR
UNTIL DESIRED DEGREE OF DONENESS. SUNNY-SIDE UP EGGS: COOK UNTIL
WHITE IS FIRM, ABOUT 2 MINUTES. Recipe Number: F00700 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.
A Message from our Provider:
“There has to be more to life . . .”