INGREDIENTS

INSTRUCTIONS

TEMPERATURE:  350 F. OVEN  PREHEAT OVEN TO 350 F. COVER BOTTOM OF
ROASTING PANS (18 BY 24  INCHES) WITH THIN LAYER OF HOT FAT.  ADD EGGS;
PLACE PANS IN OVEN 3  MINUTES FOR SOFT YOLK , 5 MINUTES FOR MEDIUM
YOLK.  SERVE  IMMEDIATELY, EGGS WILL CONTINUE TO COOK IF PLACED ON
STEAM TABLE OR  GRILL TO KEEP WARM. 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 AROUND  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: F00701  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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Nutrition (calculated from recipe ingredients)
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Calories: 41
Calories From Fat: 41
Total Fat: 4.5g
Cholesterol: 2.5mg
Sodium: 0mg
Potassium: 0mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g