Recipe#1045

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

3 1/2 cups (1 lb 8 oz or 1-No. 2 1/2 cn) Soup and Gravy base, chicken
6 gal. water, boiling
1 1/2 qt. (30 eggs) eggs, whole, well beaten
6 2/3 cups (1 lb 4 oz) onions, green, chopped (optional)

INSTRUCTIONS

Stir Soup and Gravy base into boiling water. Pour well beaten eggs slowly into boiling soup, stirring with a spoon until all eggs are added. Bring to a boil; cook 3 minutes. Add onions.

NOTE: 1 lb 8 oz fresh green onions A.P. will yield 1 lb 4 oz chopped green onions.