Recipe - Griddle Fried Eggs (Cooke

200 EGGS SHELL
1 pound SHORTENING; 3LB

TEMPERATURE: 325 F. GRIDDLE

1. BREAK EACH EGG INTO A SMALL BOWL.

2. FRY EGGS "TO ORDER" ON A LIGHTLY GREASED GRIDDLE (SEE NOTE 2).

3. SERVE IMMEDIATELY.
NOTE 1. TO ENSURE UNIFORM COOKING AND PREVENT YOLKS FROM BREAKING, REMOVE
EGGS FROM REFRIGERATOR 1 HOUR BEFORE FRYING.
NOTE 2. IN STEP 2, EGGS MAY BE "COOKED TO ORDER " AS:
OVERVERY HARD EGGS: COOK UNTIL WHITE IS FIRM, ABOUT 2 MINUTES; BREAK
YOLK; TURN EGG OVER; COOK 2 MINUTES LONGER OR UNTIL YOLK IS SET AND
DRY.
OVER HARD EGGS: COOK UNTIL WHITE IS FIRM, ABOUT 2 MINUTES; BREAK YOLK;
TURN EGGS OVER; COOK 1 One half MINUTES LONGER OR UNTIL YOLK IS SET.
OVERMEDIUM EGGS: COOK ABOUT 1 One half MINUTES; TURN EGGS OVER; COOK 1
MINUTE LONGER; WHITE SHOULD BE FIRM; YOLK SHOULD BEGIN TO SET AROUN
EDGES.
OVEREASY EGGS: COOK ABOUT 1 MINUTE; TURN EGGS OVER; COOK 1 MINUTE
LONGER; WHITE SHOULD BE FIRM AND YOLK SHOULD BE SOFT AND SHAKING.
STEAMBASTED EGGS: PLACE EGGS ON GRIDDLE; COVER WITH A LID; COOK EGGS
ABOUT 2 MINUTES OR UNTIL DESIRED DEGREE OF DONENESS.
SUNNYSIDE UP EGGS: COOK UNTIL WHITE IS FIRM, ABOUT 2 MINUTES.

Recipe Number: F00700

SERVING SIZE: 2 EGGS

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