I love poached eggs but have never been able to manage them myself. At home we had an egg poacher-- separate little tins that cooked over a shallow pan of boiling water-- but they were probably aluminum and anyway, it vanished when we split up the family house's effects. Then there's the microwave poacher that should be failproof; but even if you prick the yolks I find they explode, and even if you butter the poacher the resulting egg is exceeding dry. But the cook at work was talking about these fabulous eggs benedict he'd made on the weekend, and I moaned about not being able to poach eggs, and he told me how to do it. The usual white vinegar in 3/4 full small saucepan, whisk water into a whirlpool, drop egg, let simmer, et voila. Have done so.
It still involves some trial and error, as in ( Read more... )
It still involves some trial and error, as in ( Read more... )
