Frank's Recipes! Scrambled Eggs and Ham for 100

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Scrambled Eggs and Ham for 100

Servings: 100 Portions
Portions: 1/2 cup each
Temperature: 325 degrees F. Griddle

2 1/4 cups (10 oz) milk, nonfat, dry
2 3/4 quart water, warm
2 1/2 gallon (200 eggs)
4 tablespoon (3 oz) salt
3 cups (1 lb 8 oz) shortening or bacon fat, melted
3 to 4 quart (4 lb) ham, grated or shredded

Reconstitute milk and warm water. Add eggs and salt to milk; mix together thoroughly.
Pour about 1 quart egg mixture on lightly greased griddle. Cook until partially cooked.
Sprinkle cheese over eggs and stir gently until cheese is melted and well blended. Cook
slowly to desired firmness, stirring occasionally.

NOTE:
3 quart other types of milk may be substituted for nonfat dry milk and water.

COOK TO ORDER:
2 eggs may be shelled into individual bowls and then yolks and whites blended together using a fork. Cook on grill until partially cooked. Sprinkle 2 tablespoon ham and stir gently. Cook slowly to desired firmness, stirring occasionally.