> wrote:

>On Fri, 02 Mar 2007 10:33:13 -0500, Dave Smith

>>sf wrote:

>>> (Attribution lost wrote)

>>>> I eventually smartened up and learned that lifting the
>>>> egg with a slotted lifter or spoon, setting it in a saucer,
>>>> pouring off the water, then holding the slotted utensil in place
>>>> and inverting the plate, egg and all, drained enough water to
>>>> avoid that problem.

>>> I don't poach eggs (never liked them that way). I do an egg (large)
>>> to the stage where the white is well set, but the yolk is still very
>>> runny. They are easy to peal, so I plop my whole egg into an egg cup
>>> and eat it that way. I use this type of egg for eggs benedict too.

>>That sounds like a lot of work for something that turns out to be so much
>>like a poached egg.

>For me, it's less work and certainly less watery.

I use a slotted spoon to dish out poached eggs and they are
not watery. It does require waiting a few seconds -- maybe five --
for all the water to drain away. Perhaps if you are doing many
poached eggs at once, you would run out of time letting them
drain, but I do not have this problem.

Also, both vinegar and "whirlpooling" seem to accomplish nothing
and are unnecessary.

Steve