On 11/3/2013 4:58 PM, notbob wrote:
> On 2013-11-03, 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.
>
> If done properly, it's good. The eggs is removed with a skimmer or
> slotted spoon so the water can drain off. Then, a clean kitchen towel
> is used to dab/wick away any remaining water. When done right, very
> good. The water is typically laced with vinegar and a whirl is
> started with a spoon to help keep the egg
> together.
>
> As a kid, I had poached eggs from a stove top egg poacher, little cups
> which held the eggs until they were steamed to doneness. Lotta
> electric non-stick egg poachers now available. They shut off when the
> egg is perfectly done. Still, I jes soft boil 'em ....5mins-15 secs.
>
> I do wanna try the slow cooked (s/v) soft boiled eggs.
>
> nb
>
I'm sure poached eggs are good. It's just not something I grew up with
so I never tried them. I like the idea of this method, there's already
some butter and seasonings before it goes into the water. If I can get
it to desired doneness it will be worth the try. What have I got to
lose? It's only a couple of eggs.

Jill