Recipe - Plain Omelet

200 EGGS SHELL
1 pound SHORTENING; 3LB

TEMPERATURE: 325 F. GRIDDLE
:

1. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP, BEAT JUST
ENOUGH TO THOROUGHLY BLEND YOLKS AND WHITES.

2. POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.

3. COOK UNTIL BOTTOM IS GOLDEN BROWN. DO NOT STIR. IF NECESSARY,
GENTLY LIFT COOKED PORTION WITH A SPATULA TO PERMIT UNCOOKED MIXTURE
TO FLOW UNDERNEATH. CONTINUE COOKING UNTIL EGGS ARE SET.

4. FOLD OMELET IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET.
SERVE IMMEDIATELY.
:

NOTE: 1. IN STEP 1, 6 LB 4 OZ (5NO. 3 CYL CN) CANNED, DEHYDRATED EGG
MIX COMBINED WITH 7 One half QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE
RECIPE NO. A8.

NOTE: 2. TO SERVE ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED
VARIATIONS. SET UP INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR
GRIDDLE.

Recipe Number: F00800

SERVING SIZE: 1 OMELET (

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