In article >,
dsi1 > wrote:

> 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.

Mom taught me to salt and swirl the water too. The trick is to gently
slip the egg into the _middle_ of the swirl.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.