Scrambled Eggs (dehydrate
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 9 1/4 | qt | WATER, WARM |
| 7 1/2 | lb | EGG MIX #3 CYL |
| 1 1/2 | lb | SHORTENING, 3LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE MIX EGGS AND WATER THOROUGHLY. POUR ABOUT 1 QT EGGS ON LIGHTLY GREASED GRIDDLE. COOK SLOWLY TO DESIRED FIRMNESS, STIRRING OCCASIONALLY. NOTE: SCRAMBLED EGGS MAY BE COOKED IN OVEN. POUR 1 3/4 GAL EGG MIXTURE INTO A HOT, GREASED ROASTING PAN (18 BY 24 INCHES). BAKE IN 350 F. OVEN UNTIL EGGS ARE OF DESIRED CONSISTENCY. STIR FREQUENTLY DURING BAKING. Recipe Number: F01003 SERVING SIZE: 1/3 CUP (3 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: 61
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: 3.8mg
Sodium: 2.6mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g