When poaching eggs, the water has to be BELOW a boil, not even really simmering, and deep, several inches. You also need a few drops of vinegar to keep the eggs from turning into egg drop soup. The latest issue of the Culinary Institute of America--to which My Better Half subscribes--had several pages on the art of poaching. Put me in the mood for Eggs Benedict. Sadly, weight and cholesterol probably will scratch that idea.
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Date: 2005-03-28 05:32 pm (UTC)Amorette