On 11/3/2013 5:07 PM, Dave Smith wrote:
> 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.

I did say "I might just try this method."

> 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.
>
Yes, I know all that. I've read about poached eggs and the methods for
preparing them in many cookbooks. It's entirely possible I'd love
poached eggs. Then again, I don't often eat breakfast. A dozen eggs
lasts a month in my house.

I just asked my SO, John, about poached eggs. He said they're okay. He
much prefers over easy. Or really light fluffy scrambled eggs with
grated sharp cheese. He's the eggs for breakfast guy, not me.

Jill