On May 8, 6:22*pm, Mack A. Damia > wrote:
> On Fri, 8 May 2009 07:19:39 -0700 (PDT), Bobo Bonobo®
>
>
>
> > wrote:
> >On May 7, 3:49*pm, 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.
>
> >Vinegar is acetic acid, not citric.
>
> >> Never heard of swirling the water, either, Poached eggs are the best.
>
> >Lightly basted eggs are the best. *
>
> You have a recipe? *I could Google, but what's this group for?

You must be a youngin. You put oil or lard or bacon fat into a
frypan. When the oil is medium hot, you crack in an egg or two. You
let them cook for 15-30 seconds, then using a flipper (spatula) you
splash the hot oil onto the tops of the eggs. Ideally, you are trying
to get the whites 100% solid, while leaving nearly all of the yolk
liquid. When I was a child (the 1960s), you could order an egg
lightly basted anywhere that served eggs. Now it's over easy (you
risk getting icky liquid white) or over medium (often too much of the
yolk is solid).

> --
> mad

--Bryan