[Sca-cooks] poached eggs

[David Walddon]

Lots of salt and some vinegar keeps the egg whites together.
I have never found mine to be rubbery and I make them every Sunday morning.
The only way to eat an egg IMHO.
Eduardo  


On 1/5/10 10:47 PM, "Anne-Marie Rousseau" <dailleurs at liripipe.com> wrote:

> Doesn't the vinegar make the white too rubbery?
> 
> --Anne-Marie, always the food science geek...
> 
> -----Original Message-----
> From: sca-cooks-bounces+dailleurs=liripipe.com at lists.ansteorra.org
> [mailto:sca-cooks-bounces+dailleurs=liripipe.com at lists.ansteorra.org] On
> Behalf Of Phil Troy / G. Tacitus Adamantius
> Sent: Tuesday, January 05, 2010 8:35 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] poached eggs
> 
> 
> On Jan 5, 2010, at 11:09 PM, Robert Dunn wrote:
> 
>> I read (and tested) that adding a splash of vinegar to the boiling water
> will help hold the egg whites together when poaching.  It makes for a
> cleaner presentation too.
> eorra.org
> 
> 
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