[Sca-cooks] OOP: What are they teaching are kids?
Guenievre de Monmarche
guenievre at erminespot.com
Tue Jan 5 12:03:12 PST 2010
There's a local restaurant that serves, on the brunch menu, a pile of frites
topped with gruyere, bacon, and a barely poached egg. It's divine. But you
have to eat it fast, or the egg sets up too much.
On Tue, Jan 5, 2010 at 9:35 AM, Craig Daniel <teucer at pobox.com> wrote:
> 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.
> - Jaume
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