Tuesday, February 26, 2013

Poach, Darn You, Poach

...Waiting on The Egg of Eternity this morning.  Maybe I annoyed it by laying a slice of ham on top?  Whatever.


Douglas2 said...

F U N E M-N-X?


og said...

I have found the biggest difficulties I have with egss is cold eggs. We seem to be the only continent that regularly refrigerates eggs, and cooking a cold egg is a big PITA. I will set them out overnight, or put them in hot tap water for five minutes. They then cook MUCH better.

I was taught to poach eggs in a tall sided saucepan, a big splorp of white vinegar per quart of water, and to crack the egg into a ramekin and gently pour it into the water. Supposedly the ideal poached egg looks like a white koi waving it's feathery fins around in the water. I've also had them poached in a ring by people who liked the conformity. Either way, so long as I get my eggs.