[Sca-cooks] Soup and eggs question
Gretchen Beck
grm at andrew.cmu.edu
Wed Feb 11 15:12:48 PST 2009
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.
>>
>>
>
> _______________________________________________
> 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