Title: Cooked eggs (soft)
 Categories: 
      Yield: 100 Servings
 
     16 qt WATER TO COVER
    200    EGGS SHELL
 
  1.  PLACE EGGS IN BASKET AS NEEDED; COVER WITH HOT WATER.
  
  2.  BRING TO A BOIL; REDUCE HEAT; SIMMER 4 MINUTES.  DO NOT BOIL.
  
  3.  REMOVE FROM WATER; SERVE IMMEDIATELY.
  
  NOTE:  1.  REMOVE EGGS FROM REFRIGERATION 1 HOUR BEFORE USING.
  
  NOTE:  2.  EGGS MAY BE PLACED IN PERFORATED STEAMER PANS AND STEAMED
  TO DESIRED DONENESS.
  
  NOTE:  3.  IF HARD COOKED EGGS ARE TO BE USED IN SALADS OR OTHER
  DISHES, PLUNGE INTO COLD RUNNING WATER IMMEDIATELY AFTER COOKING; ADD
  ICE, IF NECESSARY, TO COOL EGGS; REFRIGERATE UNTIL READY TO USE.
  
  NOTE:  4.  HARD OR SOFT COOKED EGGS MAY BE COOKED TO ORDER. Recipe
  Number: F00401
  
  SERVING SIZE: 2 EGGS
  
  From the  (actually used today!).