Cooked eggs (hard)
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | gallons | WATER TO COVER |
| 200 | EGGS SHELL | |
Directions
1. PLACE EGGS IN BASKET AS NEEDED; COVER WITH HOT WATER.
2. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 TO 15 MINUTES. DO NOT BOIL.
3. REMOVE FROM WATER; SERVE IMMEDIATELY.
NOTE: 1. REMOVE EGGS FROM REFRIGERATION 1 HOUR BEFORE USING.
NOTE: 2. EGGS MAY BE PLACED IN PERFORATED STEAMER PANS AND STEAMED TO DESIRED DONENESS.
NOTE: 3. IF HARD COOKED EGGS ARE TO BE USED IN SALADS OR OTHER DISHES, PLUNGE INTO COLD RUNNING WATER IMMEDIATELY AFTER COOKING; ADD ICE, IF NECESSARY, TO COOL EGGS; REFRIGERATE UNTIL READY TO USE.
NOTE: 4. HARD OR SOFT COOKED EGGS MAY BE COOKED TO ORDER.
Recipe Number: F00400
SERVING SIZE: 2 EGGS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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