Recipes

Poached Eggs

Recipe No. 143 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, two eggs per serving.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 143 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
  • Salt — 5½ ounces (11 mess kit spoons)

Directions

  1. Break eggs one at a time into a saucer.
  2. Place eggs carefully one at a time in greased pans containing enough boiling salted water to cover eggs.
  3. Cover pan and allow eggs to cook without boiling about 5 minutes or until firm.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Eggs — 16 eggs Water, boiling — to taste Salt — ½ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 143, Eggs. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.