eggs, steamer method

Categories
Yield
100 Servings
MeasureIngredient
20 pounds EGGS SHELL

1. PLACE EGGS IN BASKET AS NEEDED; COVER WITH COLD WATER. BRING TO A BOIL. REDUCE HEAT. FOR SOFT COOKED EGGS, SIMMER 1 MINUTE. FOR HARD COOKED EGGS SIMMER 8 TO 10 MINUTES. DO NOT BOIL.

Recipe Number: F00402

SERVING SIZE: 100

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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