“Boiled” Eggs
Recipe No. 139 from the U.S. Army's WWII cookbook — Eggs. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 139 from the U.S. Army’s WWII cookbook — Eggs. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Eggs — 200 eggs
- Water, boiling — as needed
Directions
- Place 100 eggs at a time in large wire basket or other similar utensil with long handle.
- Lower basket into boiling water; reduce heat and simmer 3 to 5 minutes for soft cooked eggs and 12 to 15 minutes for hard cooked eggs.
- Remove from water. Plunge hard cooked eggs into cold water.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Eggs — 16 eggs Water, boiling — to taste
If hard cooked eggs are to be used in salads or other dishes, remove shells immediately after plunging in cold water.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 139, Eggs. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.