On 2013-11-03 5:52 PM, jmcquown wrote:

>> 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.


In our family it is my wife who eats the eggs. They never used to agree
with me, and were even worse when fried. Poaching was my favourite.

It's a a dang shame that I am not supposed to eat many eggs now. After
having my gall bladder out I am able to eat some foods that used to
bother me. Today I had some of each; bacon, sausage, scrambled egg,
orange, fried cherry tomatoes and marmalade ... and I had no problems.