Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 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, .