On Tue, 26 Feb 2013 23:19:31 -0800, "Paul M. Cook" >
wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>>I like this on cold chicken or pork. Others like it on corned beef.
>> It's also a good to use with fish.
>> Mix 1 cup white vinegar with 1 cup dry mustard and let it set
>> overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
>> hefty pinch of salt. Bring to a slow boil and cook until it coats the
>> spoon, stirring constantly. Cool and refrigerate.
>
>Wouldn't a double boiler be better? Way too easy to scramble those eggs
>over direct heat.
>
>
I've never scrambled them yet, but I suppose a double boiler would be
insurance.
Janet US