jmcquown wrote:
>
>
> > It's the prep that takes the time. Melt the butter, separate the
> > eggs, squeeze the lemon, measure adjuncts, etc. Mise en place is a
> > must to pull off hollandaise. But, worth every second. I cheat in
> > only one area. I quickly pan fry my eggs over easy. Same results,
> > less hassle. Though I can do it, there's just something that puts me
> > off about s/b eggs actually boiled in water.
> >
> > nb
>
> I agree, it wouldn't be a true eggs benedict but poached eggs just don't
> hold that much appeal. Once in a great while, maybe...


It would be a a boring world if we all had the exact same taste,
but I have to say that poached is my favourite way to have eggs.
It is one of the more labour intensive ways to do them, but I
think it is worth the extra effort. I have a poached thingy, but
I prefer to do them in the water. My wife's preferred mode is
omelette, and that is probably my least favourite. I don't even
like the smell of omelette cooking.