Mack A. Damia wrote:
> 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.

You want to acidify the water. Why? Beats me. The recipe say so but I've
done it with plain salted water and it works fine. Swirling the water
for me typically will result in a big mess so I don't bother. My guess
is that I'm not going fast enough. The only technique I use is to gently
slip the egg into the water.