Shirred Eggs
Recipe No. 145 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. 145 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
- Salt — as needed
- Pepper — as needed
Directions
- Break eggs into greased muffin pans.
- Sprinkle with salt and pepper.
- Bake in moderate oven (375° F.) about 15 minutes or until eggs are firm. Remove from pans with a spatula.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Eggs — 16 eggs Salt — to taste Pepper — to taste
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 145, Eggs. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.