[Sca-cooks] Soup and eggs question

[chawkswrth at aol.com]

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
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