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Creamed Eggs for 100


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Servings: 100 Portions (4 1/4 Gallons)
Portions: 2/3 Cup Each

1 3/4 quart (2 lb) milk, nonfat, dry
9 1/3 quart water, warm
3 3/4 cups (1 lb 14 oz) butter or margarine
1 1/2 quart (1 lb 4 oz) flour, wheat, pastry, sifted
4 1/2 tablespoon (3 oz) salt
120 eggs, hard cooked, peeled, sliced

Reconstitute dry milk and warm water; heat to just below boiling. DO NOT BOIL.

Blend butter or margarine, flour and salt together; stir until smooth. Add roux to milk,
stirring constantly. Heat 5 to 10 minutes until thickened. Stir as necessary. Add eggs
to sauce. Mix lightly.

NOTE:
2 1/2 gallon other types of milk may be substituted for nonfat dry milk and water.




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