In the soup
WE seem to have stumbled into odd places to boil an egg. Nancy Macleod adds to the rich subject: “Many years ago whilst still a student at the Dough School in Glasgow, I was asked to help with catering at a function at the City Chambers. I was put in charge of the salads, and asked one of the kitchen staff to boil a dozen eggs. Later, not finding them, I asked her where they were. She told me that since there was a large pot of soup already on the stove, she just popped them in. ‘Saves using another pot,’ she said.”