[Sca-cooks] Soup and eggs question

[Gretchen Beck]

This page has some good suggestions for poaching eggs for a crowd:

<http://whatscookingamerica.net/Eggs/PoachEgg.htm>

toodles, margaret

--On Wednesday, February 11, 2009 5:27 PM -0500 Johnna Holloway
<johnnae at mac.com> wrote:

> I would practice this in advance and see if it is feasible.
> I am wondering how you will serve the soup out of pitchers and insure
> that each serving
> gets a whole poached egg? Think about pouring drinks out of a pitcher
> and one glass gets ice and one gets no ice.
> Could you chop the poached eggs, so they are in smaller pieces and more
> incorporated
> into the soup? Could this be done at the moment?
> 
> Johnnae
> 
>> Helen asked: <<< 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.
>> 
>> 
> 
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