omelet (individual)

Categories
Yield
100 Servings
MeasureIngredient
200  EGGS SHELL
1 pounds SHORTENING; 3LB

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 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.

5. PREPARE INDIVIDUAL (2 EGG PORTION) OMELETS TO ORDER. INDIVIDUAL ASSORTED OMELETS MAY ALSO BE PREPARED USING THE QUANTITIES LISTED FOR OTHER INGREDIENTS PER OMELET IN THE OTHER VARIATIONS.

:

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: F00807

SERVING SIZE: 1 OMELET

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

Downloaded from Glen's MM Recipe Archive, .

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