[Sca-cooks] Fwd: Soup and eggs question

Susan Lin Shoshanna at caergalen.org
Wed Feb 11 11:48:21 PST 2009

 I've seen people poach eggs in advance and then reheat them.  I have never
tried this myself and I'm not sure how long you can keep them without
ruining their texture.

I like the option of creating stuffed eggs (and such) on the side.  I do
know peple who absolutely hate eggs and would appreciate the option of not
Sounds yummy - I might have to try putting a poached egg in soup myself.

  On Wed, Feb 11, 2009 at 12:33 PM, <chawkswrth at aol.com> wrote:

> I am looking at the Savoury Soup for a Feast of about 125-150 quests.
> It states to float poached eggs in the servings.?
> the soup will be served either by pitchers or by a soup tureen, if I can
> borrow them from a fellow member.
> Now, we are talking about a lot of poached eggs, here.
> What would be the most feasible route?
> A) Poach the eggs the morning of and try to keep them fresh by chilling
> them in the fridge, covered in plastic warp? Unwrap and float in the hot
> liquid for a few minutes just before serving.
> B) Hard boil them, peel and slice in two, floating the halves in the soup.
> C) Prepare them as stuffed eggs and serve on a platter besides the soup,
> along with stuffed mushroom caps, flat bread points and herb butter.
> This will be the first course, of at least 4, to be followed by a Chicken
> Course, a Pork Roast Course and then a fruit and sweets course.
> I am still in the early stages of this, researching as I go along...and
> yes, Stefan, your Fleury-thingy is an invaluable help!
> Helen
> Back to Lurk mode
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list