On 2013-11-03 4:02 PM, jmcquown wrote:

> Thanks for sharing this. I've never had a poached egg. The idea of
> slipping an egg, sans shell, into simmering water never appealed to me.
> I do love soft boiled eggs, though. I might just try this method.
> I've got kitchen twine.

You might want to adjust your attitude on that one Jill. Poached is my
favourite way have eggs. My wife always liked them but her mother used
to do them in one of those poaching pots where they are more steamed
than poached. I grew up with them poached in water with a bit of vinegar
and she quickly learned to prefer them that way.

There a couple tricks to to. First of all, you have to have the water
just simmering, not boiling. The eggs should be cracked into a small
bowl and gently tipped into the water. It helps to get the water
swirling first, but that is hard to do with more than one egg being
cooked. The eggs should be removed with a slotted spoon, place in a
saucer and then gently tipped to pour off any water sitting in pockets.