print this recipe Print this recipe   save to disk Save to disk   Full version with graphics

Reconstituted Egg on Toast

This recipe is in categories World War 2, Breakfast,
About this recipe:
Difficulty: not rated
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

Making and cooking it
  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