On Thu, 07 May 2009 12:14:14 -1000, 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.

If memory serves, swirling is supposed to keep the egg together
better. The acid in lemon juice or vinegar more quickly denatures the
proteins on the surface of the egg white, so the egg spreads out less.
At least that's the theory.

Best -- Terry
"In theory there's no difference between theory and practice, but in
practice there is."