On 8/26/2014 6:02 PM, Pico Rico wrote:
> "Mayo" > wrote in message ...
>> 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.
>
> stirring the water when poaching eggs is an "ATK technique"? I think it has
> been around for centuries.
>
>
I just ran into it there.