Recipes

Creamed Eggs

Recipe No. 140 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.

Army TM10-412 · Eggs

Serves 100 servings, one egg per serving.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 140 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, hard-cooked — 100 eggs
  • White sauce — 2¼ gallons (9 No. 56 dippers)

Parsley, minced — 5 ounces (½ mess kit cup)

  • Worcestershire sauce — 3 ounces (6 mess kit spoons)
  • Bread, toasted — 100 slices

Directions

Key ingredients

Worcestershire Sauce

  1. Remove shells from eggs; cut eggs into quarters or slices.
  2. Prepare white sauce (recipe No. 497).
  3. Combine white sauce, parsley, Worcestershire sauce, and eggs; mix well.
  4. Heat slowly to serving temperature.
  5. Pour creamed eggs over toast.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Eggs, hard-cooked — 8 eggs White sauce — 3 cups Parsley, minced — ⅓ oz Worcestershire sauce — about 1½ tsp Bread, toasted — 8 slices

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 140, Eggs. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.