INGREDIENTS

INSTRUCTIONS

TEMPERATURE:  325 F. GRIDDLE
1.  BREAK EACH EGG INTO A SMALL BOWL.
2.  FRY EGGS "TO ORDER" ON A LIGHTLY GREASED GRIDDLE (SEE NOTE 2).
3.  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.

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