History Cookbook: Reconstituted Egg on Toast
About this recipe
Healthiness : (10 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 dry egg mix in tins. The mix was made from whole eggs, nonfat milk, vegetable oil and salt. The mix was used to make scrambled eggs and omelets, French toast and in place of fresh eggs in baked foods. The mixture during WW2 apparently made a thick rather rubbery omelette.
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 dry egg mix in tins. The mix was made from whole eggs, nonfat milk, vegetable oil and salt. The mix was used to make scrambled eggs and omelets, French toast and 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. - Mix the reconstituted egg with a little water
- Place a small amount of fat in a pan
- Place the reconstituted egg in the pan and heat gently
- After a coulpe of mintes turn the mixture so that it cooks on the other side
- Brown some toast under a grill or in a toaster
- Add a small amount of butter to the teoat and place the egg mixture on top
Reconstituted Egg on Toast - print view
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