Serving Portions of Eggs

The number of eggs served per person depends very much on how they are cooked and their place in the meal. As an appetizer, one boiled or poached egg can be sufficient if served with a copious garnish. For a main course, one or two eggs are standard when plainly boiled or baked en cocotte, though anything less than two eggs sur le plat looks mean. For an omelet or scrambled eggs, two eggs per person is minimum, three is preferred, while in a soufflé you should allow one egg yolk and one and a half whites.