[Sca-cooks] Soft-boiled eggs in period

[Robin Carroll-Mann]

On 27 Oct 2002, at 11:25, A F Murphy wrote:

> I was wondering about the Credo, also, since there is a difference in
> length... Guess I'll go with the Nicene, since I like my eggs pretty
> well done.
>
> But I was wondering even more about the bright suggestion that one
> test to see if eggs are done by trying to break them - if you can,
> they aren't. That's nice to know, now what do I do with this broken
> half cooked egg floating around in my pot? *G* Maybe I'm just not
> awake yet... it doesn't strike me as terribly practical.

Presumably a renaissance cook who was using Granado's recipes
would be preparing more than just one or two eggs.  This might be
the equivalent of suggesting that you break open one cookie to see
if the batch is ready to come out of the oven.

> The other
> ideas do look like something I'd like to try...

Unless you have asbestos hands, I'd avoid method #4.

> Anne

Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net