Title: Scrambled Eggs (Dehydrate
Categories: Blank
Yield: 100 Servings

9 1/4	qt	WATER; WARM
7 1/2	lb	EGG MIX #3 CYL
1 1/2	lb	SHORTENING; 3LB

TEMPERATURE: 325 F. GRIDDLE

1. MIX EGGS AND WATER THOROUGHLY.

2. POUR ABOUT 1 QT EGGS ON LIGHTLY GREASED GRIDDLE. COOK SLOWLY TO DESIRED FIRMNESS, STIRRING OCCASIONALLY.

NOTE: SCRAMBLED EGGS MAY BE COOKED IN OVEN. POUR 1 3/4 GAL EGG MIXTURE INTO A HOT, GREASED ROASTING PAN (18 BY 24 INCHES). BAKE IN 350 F. OVEN UNTIL EGGS ARE OF DESIRED CONSISTENCY. STIR FREQUENTLY DURING BAKING.

Recipe Number: F01003

SERVING SIZE: 1/3 CUP (3

From the (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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