Scrambled Eggs
Recipe No. 144 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. 144 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 — 150 eggs
- Milk, evaporated — 3 — 14½-ounce cans
- Water (for milk) — 1½ quarts (1½ No. 56 dippers)
- Shortening, melted — 1½ pounds (1 mess kit cup)
- Salt — 3 ounces (6 mess kit spoons)
- Pepper — ¼ ounce (1 mess kit spoon)
Directions
Key ingredients
- Break eggs; beat slightly.
- Mix milk and water; add beaten egg. Add salt and pepper.
- Pour egg mixture into hot fat.
- Cook slowly to desired firmness, stirring occasionally when eggs begin to thicken.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Eggs — 12 eggs Milk, evaporated — ½ can (14½ oz) Water (for milk) — 7⅔ tbsp Shortening, melted — 2 oz Salt — about 1½ tsp Pepper — a pinch
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 144, Eggs. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.