cooked eggs (hard)

Categories
Yield
100 Servings
MeasureIngredient
3 gallons WATER TO COVER
200  EGGS SHELL

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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