SC - Favorite Egg Recipe

[catwho@bellsouth.net]

Can't answer all of your questions, but I served a wonderful, VERY simple egg
dish at my event this past weekend...Sodde Egges (Eggs in a Mustard Sauce).  And,
as I know someone will ask, here is the recipe:

4 eggs
1 oz. Butter
1 tsp. prepared mustard
1 tsp. vinegar (I used white wine)
pinch of salt
pepper to taste

Boil eggs for 5 minutes.  Meanwhile, lightly brown the butter in a saucepan and
allow it to cool a little before quickly stirring in the remaining ingredients.
Peel the eggs, quarter them and arrange them on a warm dish.  Reheat the sauce
and pour it over the eggs immediately before serving.

Kiri

Morses3 at aol.com wrote:

> In a message dated 4/18/2000 6:49:54 PM Eastern Daylight Time,
> rsve60 at email.sps.mot.com writes:
>
> << We have debated how big period eggs were here before.
>   >>
>
> This seems like the perfect opportunity to ask what may be a silly question,
> but one I hope someone here can answer. What size difference is there in for
> example a small egg versus a large egg. Is there a measurement of volume of
> contents that is considered a standard? If I could choose between using a
> small egg or large egg, are there instances where one would be better than
> the other?
>
> I only had ever seen white eggs until I was 12 when I moved to my
> grandparent's farm where they had their own chickens and then encountered
> brown eggs. I couldn't ever tell a difference in the flavor, but hey, I was
> 12 :-)   Do these eggs have different flavors that would make some more
> appropriate for some dishes than others, or do they taste the same regardless
> of the shell color?
>
> And finally, to help keep the topic period, what is everyone's favorite or
> most successful period dish where eggs are a primary ingredient?
>
> Perry
> Whenever I have a bad day, I revert to being 7 and asking lots of
> questions......
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