On 8/26/2014 4:39 PM, Cheri wrote:
>
> "Mayo" > wrote in message ...
>> On 8/26/2014 3:37 PM, Pico Rico wrote:
>>> "Helpful person" > wrote in message
>>> ...
>>>> On Monday, August 25, 2014 12:31:33 PM UTC-4, Cheri wrote:
>>>>>
>>>>> I have poached eggs often, I use vinegar in the water and have never
>>>>> tasted
>>>>> it at all. Bring the water to a boil, drop it to simmer, slide the
>>>>> eggs
>>>>> in
>>>>> from a saucer, and simmer with cover for 41/2 minutes which is perfect
>>>>> for
>>>>> me, whites done, yolks soft.
>>>>>
>>>>> Cheri
>>>>
>>>> If you can't taste the vinegar at all why add it? Is there another
>>>> reason?
>>>>
>>>
>>> to better coagulate the whites.
>>>
>>>
>> Thereby keeping them discrete, not run into one. Stirring the water
>> helps as they are dropped to keep them apart.
>
> I haven't found a need to stir the water when I slide them off a saucer
> into simmering water.
>
> Cheri

It's another ATK technique, works nicely too if you have several or more
to do.