Saturday, March 6, 2010

Porked Eggs

I was going to title this post... A Poaching Perfection, because I recently learned the secret to poaching eggs, but my inner editor protested. I think my little editor was right, a vaguely rude title is always better than a bad pun.

So, the secret to poached eggs, as revealed by a current student of the Stratford Chef School. Stir the water to create a gentle vortex and then crack the egg into the centre. Simple, brilliant, and it works like a charm. The other basics still apply: Water at a gentle boil with a splash of vinegar and a pinch of salt. My additional discovery is that you can't create a vortex when there's already an egg in the water. So, poach for 30 seconds to let the egg set, pull it out with a slotted spoon and hold it in a dish until your next egg is set. Drop the other egg back in the water and poach to perfection. Don't forget to drain your eggs on a towel before putting it on your [insert meal here] or you'll drown it with watery poached eggs.

I took a second shot midway, after adding some Frank's, but it looked too much like the opening sequence from Dexter. For the unrated version, continue reading.

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