Scrambled eggs (dehydrate

Ingredients

Quantity		Ingredient
9¼	quart	WATER; WARM
7½	pounds	EGG MIX #3 CYL
1½	pounds	SHORTENING; 3LB

Directions

TEMPERATURE: 325 F. GRIDDLE

1. MIX EGGS AND WATER THOROUGHLY.

2. POUR ABOUT 1 QT EGGS ON LIGHTLY GREASED GRIDDLE. COOK SLOWLY TO DESIRED FIRMNESS, STIRRING OCCASIONALLY.

NOTE: SCRAMBLED EGGS MAY BE COOKED IN OVEN. POUR 1¾ GAL EGG MIXTURE INTO

A HOT, GREASED ROASTING PAN (18 BY 24 INCHES). BAKE IN 350 F. OVEN UNTIL EGGS ARE OF DESIRED CONSISTENCY. STIR FREQUENTLY DURING BAKING.

Recipe Number: F01003

SERVING SIZE: ⅓ CUP (3

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

Downloaded from Glen's MM Recipe Archive, .

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