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.
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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.
ReplyDeleteI 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.