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History Cookbook: Reconstituted Egg on Toast

This recipe is in categories World War 2, Breakfast
About this recipe
Healthiness : (573 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 40 comments for this recipe.
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Name: Mary 4th February 2019
I've tried it, they're delicious
Name: Brayden 24th February 2018
IT LOOKS DISGUSTING
Name: THEDUDE 14th May 2017
IT LOOKS DELICIOUS
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