[Sca-cooks] A Question on mustardy eggs

[Susan Laing]

Evening all!

I found this lovely recipe in the FLoriguem and tried to email Mistress Kiri
directly using the listed addy but to no avail...

So am redirecting the query via the list (cause I need to know the answer by
thursday morning when I go off shopping for the feast food... event is this
saturday night)

Can anyone (or Mistress Kiri if you're out there at the moment) advise the
quantity that the below recipes makes?

Is it a good sized portion for one or two adults??  (I'm doing this as a
side dish for about 100 people and want to calculate the amount of eggs I'll
need)

Many thanks!!

Mari

>> > Mustard eggs are a GREAT breakfast!) Recipe, please?
>
>Sodde Eggs: Seethe your Egges almost harde, then peele them and cut them in
>quarters, then take a little Butter in a frying panne and melt it a little
>browne, then put to it in to the panne, a little Vinegar, Mustarde, Pepper
>and Salte, and then put it into a platter upon your Egges.
>[J. Partridge, "The Widowes treasure," London 1585 - Leeds University,
>Preston collection P/K1 1585.]
>
>*********
>From: Elaine Koogler <ekoogler at chesapeake.net>
>Subject: Re: SC - period egg sizes
>
>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
>
>
>
>
>
>
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>




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