Matt Rightmire
Member
Cabaret calls for Prairie Oysters to be made onstage and consumed by the performers. A Prairie Oyster is a raw egg mixed with Worcestershire sauce. I would not wish the authentic recipe on anyone trying to perform onstage. Does anyone have a tried solution for this? It really just needs to hold up to the two visual characteristics: a slimy, goopy egg yolk, and the thin, dark liquid mixed into it...but easily and safely drinkable by actors.