[Sca-cooks] OOP: What are they teaching are kids?
teucer at pobox.com
Tue Jan 5 06:35:49 PST 2010
For those unfamiliar with good poached eggs, I suggest the method out
of The Best Recipe (the Cooks' Illustrated cookbook) as an easy way to
get them not to be rubbery. Bring a skillet full of water to a boil on
the stove. Meanwhile, crack the eggs into juice glasses, one egg per
glass. When the water boils, gently pour each egg into it, immediately
turn off the heat, and cover the skilled. Wait ten minutes (eleven if
you want the yolks to set up, but then the white won't be so nice) and
take the eggs out of the water.
I like mine with a dash Tabasco, or of course as part of eggs Benedict.
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