Creamed Eggs

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Creamed Eggs Ingredients

2 3/4 ga WATER; WARM	2 7/16 lb MILK; DRY NON-FAT L HEAT
2 1/4 lb BUTTER PRINT SURE	1 1/2 lb FLOUR GEN PURPOSE 10LB
150 EGGS SHELL	3 oz SALT TABLE 5LB

Instructions for Creamed Eggs

1. COOK EGGS ACCORDING TO RECIPE NOS. F-4 AND F-G-2. COOL; REMOVE SHELLS FROM EGGS; SLICE CROSSWISE. SET ASIDE FOR USE IN STEP 5. 2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 3. BLEND BUTTER OR MARGARINE,FLOUR AND SALT TOGETHER; STIR UNTIL SMOOTH. ADD MILK TO ROUX, STIRRING CONSTANTLY. 4. HEAT 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY. 5. ADD EGGS TO SAUCE. MIX LIGHTLY. NOTE; 1. IN STEP 1, 16 LB 8 OZ WHOLE EGGS A.P. WILL YIELD 15 LB COOKED, SHELLED,SLICED EGGS. 2. EGGS MAY BE SERVED ON TOAST POINTS. Recipe Number: F01200 SERVING SIZE: 3/4 CUP (6 From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: EggsCuisine: Uncategorized

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