Title: Poached Eggs
Categories:
Yield: 100 Servings

1/2 ga WATER
200 EGGS SHELL
2 tb VINEGAR CIDER

1. FILL I ROASTING PAN (18 BY 24-INCHES)WITH WATER TO DEPTH OF 1 INCH.

2. ADD VINEGAR; BRING TO A BOIL; REDUCE TO A SIMMER.

3. BREAK 2 EGGS INDIVIDUALLY INTO A SMALL BOWL; SLIDE GENTLY INTO
SIMMERING WATER.

4. COOK 3 TO 5 MINUTES OR UNTIL WHITES ARE SET AND YOLKS ARE COVERED
WITH A WHITE FILM.

5. USING A PERFORATED SKIMMER, LIFT EGGS OUT OF PAN; SERVE IMMEDIATELY.

6. REPEAT STEPS 3 THROUGH 5 AS EGGS ARE NEEDED.
:

NOTE: EGGS MAY BE COOKED IN A STEAM COOKER. USE 17-12 CU MUFFIN PANS.
LIGHTLY GREASE PANS. DROP ONE EGG INTO EACH MUFFIN CUP. PLACE CONTAINERS
IN 2 1/2 INCH DEEP PERFORATED PANS. PLACE IN PREHEATED COMPARTMENT; COOK
3 TO 4 MINUTES AT 5 LB PSI OR 2 TO 3 MINUTES AT 15 LB PSI.
Recipe Number: F00900

SERVING SIZE: 2 EGGS

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