Peter wrote on Sat, 3 Mar 2007 10:59:37 -0500:

PA> In article >,
PA> says...
??>> 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.
??>>
PA> I rest them on a clean towel for a few seconds.

PA> Cooking in the shell for a few minutes is a soft-boiled
PA> egg, not a poached egg. Perfectly good, but not the same
PA> thing.

True enough but I wonder if anyone has tried making Eggs
Benedict with soft boiled eggs? I suppose it might taste quite
good but the biggest obstacle would be in getting the shell off
without breaking the egg.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not