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History Cookbook: Reconstituted Egg on Toast

This recipe is in categories World War 2, Breakfast
About this recipe
Healthiness : (215 votes)
Comments: Very easy to make
Preparation Time: 2 minutes
Cooking Time: 5 minutes
Serving suggestions: With brown sauce


In WW2, eggs were rationed and people in the towns and cities used reconstituted or dried egg mix in tins. The mix was made from whole eggs, non-fat milk, vegetable oil and salt. The mix was used to make scrambled eggs and omelettes, French toast and also used in place of fresh eggs in baked foods. The mixture during WW2 apparently made a thick, rather rubbery omelette.
Ingredients
  • reconstituted egg
  • water
  • 2 slices of bread
Equipment
  • Mixing bowl
  • Pan
  • Wooden spatula
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Mix the reconstituted egg with a little water
  2. Place a small amount of fat in a pan
  3. Place the reconstituted egg in the pan and heat gently
  4. After a couple of minutes turn the mixture so that it cooks on the other side
  5. Brown some toast under a grill or in a toaster
  6. Add a small amount of butter to the toast and place the egg mixture on top
Reconstituted Egg on Toast - print view  Reconstituted Egg on Toast - print view

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Comments
There are 36 comments for this recipe.
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Name: Red 28th March 2017
Ahhhh just like the Mess Sergeant used to make... ;-)
Name: Jeff 21st March 2017
its delicous ive tried
Name: Abi 10th November 2016
Bleeeerrrggghhh! That was gross! Never eat that :'(
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