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Scrambled Eggs for 100


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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

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 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.




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