Griddle fried eggs (cooke

Yield: 100 Servings

Measure Ingredient
200 EGGS SHELL
1 pounds SHORTENING; 3LB

TEMPERATURE: 325 F. GRIDDLE

1. BREAK EACH EGG INTO A SMALL BOWL.

2. FRY EGGS "TO ORDER" ON A LIGHTLY GREASED GRIDDLE (SEE NOTE 2).

3. SERVE IMMEDIATELY.

NOTE 1. TO ENSURE UNIFORM COOKING AND PREVENT YOLKS FROM BREAKING, REMOVE EGGS FROM REFRIGERATOR 1 HOUR BEFORE FRYING.

NOTE 2. IN STEP 2, EGGS MAY BE "COOKED TO ORDER " AS: OVER-VERY HARD EGGS: COOK UNTIL WHITE IS FIRM, ABOUT 2 MINUTES; BREAK YOLK; TURN EGG OVER; COOK 2 MINUTES LONGER OR UNTIL YOLK IS SET AND DRY.

OVER -HARD EGGS: COOK UNTIL WHITE IS FIRM, ABOUT 2 MINUTES; BREAK YOLK; TURN EGGS OVER; COOK 1½ MINUTES LONGER OR UNTIL YOLK IS SET.

OVER-MEDIUM EGGS: COOK ABOUT 1 ½ MINUTES; TURN EGGS OVER; COOK 1 MINUTE LONGER; WHITE SHOULD BE FIRM; YOLK SHOULD BEGIN TO SET AROUN EDGES.

OVER-EASY EGGS: COOK ABOUT 1 MINUTE; TURN EGGS OVER; COOK 1 MINUTE LONGER; WHITE SHOULD BE FIRM AND YOLK SHOULD BE SOFT AND SHAKING.

STEAM-BASTED EGGS: PLACE EGGS ON GRIDDLE; COVER WITH A LID; COOK EGGS ABOUT 2 MINUTES OR UNTIL DESIRED DEGREE OF DONENESS.

SUNNY-SIDE UP EGGS: COOK UNTIL WHITE IS FIRM, ABOUT 2 MINUTES.

Recipe Number: F00700

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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