Plain omelet
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | EGGS SHELL | |
| 1 | pounds | SHORTENING; 3LB |
Directions
TEMPERATURE: 325 F. GRIDDLE
:
1. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP, BEAT JUST ENOUGH TO THOROUGHLY BLEND YOLKS AND WHITES.
2. POUR ⅓ CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.
3. COOK UNTIL BOTTOM IS GOLDEN BROWN. DO NOT STIR. IF NECESSARY, GENTLY LIFT COOKED PORTION WITH A SPATULA TO PERMIT UNCOOKED MIXTURE TO FLOW UNDERNEATH. CONTINUE COOKING UNTIL EGGS ARE SET.
4. FOLD OMELET IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET.
SERVE IMMEDIATELY.
:
NOTE: 1. IN STEP 1, 6 LB 4 OZ (5-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 7½ QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8.
NOTE: 2. TO SERVE ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED VARIATIONS. SET UP INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR GRIDDLE.
Recipe Number: F00800
SERVING SIZE: 1 OMELET (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .