Fried Eggs
Recipe No. 142 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. 142 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
- Shortening, melted — 2½ pounds (1¼ No. 56 dippers)
- Salt — as needed
- Pepper — as needed
Directions
- Break eggs one at a time into a saucer.
- Place eggs in hot fat; cook slowly until eggs are firm.
- Sprinkle with salt and pepper.
- Turn eggs and cook on other side if desired.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Eggs — 16 eggs Shortening, melted — 3¼ oz Salt — to taste Pepper — to taste
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 142, Eggs. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.