[Sca-cooks] Serving Hard Cooked Eggs

[Laura L]

A (somewhat well known) trick to easily (and prettily) peel eggs is to crack
the shells well, then take a teaspoon (not a measuring teaspoon, a table tea
spoon)and slide it around between the inside of the shell and the egg.

People often chuckle that I carry a spoon in my basket at faire and SCA
events, but since it has so many uses... peeling eggs, stirring drinks,
tasting whiskey when I have a cold, eating, threatening people with, etc. I
just put up with the chuckles and continue to carry my spoon. (if its a
shiny spoon, it can also be used for stealth kilt checks...not that I would
ever do that! well, hardly ever. ^_~)

Irmgart
Canton of Buckston-on-Eno, Barony of Windmasters' Hill, Kingdom of Atlantia


-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of kattratt
Sent: Sunday, June 08, 2003 11:43 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Serving Hard Cooked Eggs


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[ Picked text/plain from multipart/alternative ]
LOL Ok Now I know that this is the lazy way of doing it but do you have
any friends in the restaurant business?  You can buy a bucket of hard
boiled eggs in brine for a good price.  You get about 200 eggs I think.
 If you know someone you might even be able to get them to sell you some
for their cost and not retail price.
Just a suggestion to save time and labor.
Nichola


Phlip wrote:

>
>
>>Second Question:
>>If i make hard cooked eggs, would it be terrible to serve them in the
>>shell and make the diners shell them? Or should we shell them before
>>serving?
>>
>>Anahita
>>
>>

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