D-Day Scrambled Eggs and Bacon
D-Day Scrambled Eggs and Bacon served with toast and D-Day Lemonade
City/Region: United States of America
Time Period: 1946
The food in the final days leading up to D-Day was a definite improvement over the sad, dry sandwiches some soldiers had been getting. All-you-can-eat meals of steak, pork chops, sides, lemon meringue pie, ice cream, and even popcorn and candy during movie screenings kept the sequestered troops well fed. The last meal served before the landing was breakfast in the very early hours of the morning, said by many to be scrambled eggs and bacon.
This meal was made in the south of England, but the bacon was from the U.S., so American-style bacon is best here. The eggs don’t taste bad, but the texture is not like fresh scrambled eggs at all (more like tofu). The bacon is real, though, and that really saves the dish. Powdered eggs can be found online and at camping stores.
“No. 749. Scrambled Eggs
Water, cold…2 1/2 quarts (2 1/2 No. 56 dippers)
Eggs, powdered…1 1/2 pounds (1/2 3-pound can)
Salt…To taste
Pepper…To taste
Lard or bacon fat…1 pound (1/2 No. 56 dipper)
Sift eggs. Pour 1/3 of the water into a utensil suitable for mixing eggs. Add powdered eggs. Stir vigorously with whip or slit spoon until mixture is absolutely smooth. Tip utensil while stirring.
Add salt, pepper, and remaining water slowly to eggs, stirring until eggs are completely dissolved.
Melt fat in baking pan. Pour liquid eggs into hot fat.
Stir as eggs begin to thicken. Continue stirring slowly until eggs are cooked slightly less than desired for serving.
Take eggs from fire while soft, as they will continue to thicken after being removed from heat.
No. 750. Diced Ham (or Bacon) and Scrambled Eggs
Add 3 pounds of ham or bacon to basic recipe for scrambled eggs; omit lard. Fry ham or bacon until crisp and brown.
Pour egg solution over meat and fat. Stir and cook as in basic recipe. Additional fat may be needed if ham is used.”
Ingredients:
- 1/4 lb (115 g) powdered eggs
- 1 1/2 cup (355 ml) cold water, divided
- 1/2 lb (225 g) bacon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions:
- Sift the powdered eggs into a wide bowl. Add 1/2 cup (120 ml) of the cold water and whisk until the mixture is smooth. It will be quite thick. Whisk in the salt and pepper. Whisk in the remaining 1 cup (235 ml) of cold water a little at a time until it’s all added. Whisk until smooth.
- Dice the bacon into about 1/2 inch (1 cm) pieces. Heat a large pan over medium-high heat. Add the bacon and cook for 5 to 6 minutes, or until all of the fat has melted out and the bacon has browned.
- Lower the heat to medium-low and add the egg mixture. Slowly stir while the eggs cook, about 2 minutes. Take them off the heat a little before they look done, as they will continue to thicken after being removed from the heat.
- Serve them forth with some toast and D-Day Lemonade.