On May 7, 9:36*am, Mack A. Damia > wrote:
> Never heard this one:
>
> *Whirled Eggs*
>
> Have a deep pot ready about 3/4 of the way full of boiling water.
>
> Have eggs ready in individual dishes.
>
> Add some squeezed lemon juice to the water.
>
> Stir the water briskly with a wooden spoon until it whirls around
> rapidly.
>
> Slip an egg into the center of the whirling water.
>
> When it is cooked the egg will form a neat ball. *Lift it out of the
> water and drain.
>
> Boil the water up again, stir rapidly and repeat.
>
> A variation of poached; I wonder if it works!
>
> This particular recipe calls for the eggs to be served on top of
> chopped cooked spinach.
> --
> mad

Cooks have been doing this forever. I THINK it's French. (What
isn't?)
Lynn in Fargo