| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 200 |
|
EGGS SHELL |
| 1 |
lb |
SHORTENING; 3LB |
INSTRUCTIONS
TEMPERATURE: 350 F. OVEN
1. 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.
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 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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