Poached Eggs

INGREDIENTS

INSTRUCTIONS

1.  FILL I ROASTING PAN (18 BY 24-INCHES)WITH WATER TO DEPTH OF 1 INCH.
2.  ADD VINEGAR; BRING TO A BOIL; REDUCE TO A SIMMER.
3.  BREAK 2 EGGS INDIVIDUALLY INTO A SMALL BOWL; SLIDE GENTLY INTO
SIMMERING WATER.
4.  COOK 3 TO 5 MINUTES OR UNTIL WHITES ARE SET AND YOLKS ARE COVERED
WITH A WHITE FILM.
5.  USING A PERFORATED SKIMMER, LIFT EGGS OUT OF PAN; SERVE IMMEDIATELY.
6.  REPEAT STEPS 3 THROUGH 5 AS EGGS ARE NEEDED.
  :
NOTE:  EGGS MAY BE COOKED IN A STEAM COOKER.  USE 17-12 CU MUFFIN PANS.
LIGHTLY GREASE PANS.  DROP ONE EGG INTO EACH MUFFIN CUP.  PLACE CONTAINERS
IN 2 1/2 INCH DEEP PERFORATED PANS.  PLACE IN PREHEATED COMPARTMENT; COOK
3 TO 4 MINUTES AT 5 LB PSI OR 2 TO 3 MINUTES AT 15 LB PSI.
Recipe Number: F00900
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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