Terry wrote:

> 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.

That's what I vaguely remember. My guess is that the effect is minimal -
OTOH, I might not be using enough acid. My guess is that I ain't
swirling that water around fast enough. You could say that my egg
poaching technique is just "not enough."

My son made breakfast this morning. I did not know that he knew how to
make pancakes. His is better than mine. It was crepe-like and had spiked
edges, I have no idea how he got that effect. These kids have much
talent, it seems.

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