On Thu, 07 May 2009 15:44:19 -0500, Sqwertz >
wrote:

>Mack A. Damia wrote:
>
>> A variation of poached; I wonder if it works!
>
>They *are* poached eggs. This is the way almost all quality restaurants
>poach eggs.

Never occured to me. I thought that the usual recipe calls for
vinegar in the water - I suppose it's something in the citric acid
that keeps the egg together.

Never heard of swirling the water, either, Poached eggs are the best.
--
mad